Preheat your oven to 350°F (175°C).
Line a muffin tin with parchment paper or cupcake liners.
In a mixing bowl, mash the 3 very ripe bananas with a fork or potato masher until smooth.
To the mashed bananas, add 1 large egg and ½ cup of nonfat milk. Whisk together until combined.
Add ½ cup of granulated sugar and ½ cup of brown sugar to the banana mixture. Whisk until fully incorporated.
In a separate bowl, combine 1½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Stir to mix evenly.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
Gently fold in 2 tablespoons of mini chocolate chips.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack.
