To the mashed bananas in a bowl, add melted butter and coconut sugar, and mix it thoroughly.
Add vanilla essence and eggs and mix once again. Whisk till all the wet ingredients are completely blended.
Sift whole wheat flour, baking soda, salt and ground cinnamon into the wet mixture.
Using a spatula, mix everything together (do not over-mix).
Add semi-sweet chocolate chips to the mixture and gently fold into the muffin batter.
Grease and dust the muffin pan. Preheat oven to 350°F (or 180°C). Pour batter into mini muffin cups. I baked in batches, first used the 24 mini muffin tin. Bake the muffins in preheated oven for 15 minutes or till done.
The Mini Banana Muffins with Chocolate Chips are ready to be served warm, as a healthy lunchbox treat, or these can be stored in an airtight container in the refrigerator for a week!