Preheat oven to 375 degrees. Line 12-18 muffin tins with paper liners, or spray with non stick spray.

In a large bowl, mash bananas with a fork or my favorite tool - a potato masher - mix in eggs, oil, sugar, yogurt and vanilla and stir until thoroughly combined.

Add flour, spices, and baking powder and soda right on top, and with a spoon or rubber spatula stir and fold until it is all combined. Don't over mix - it's ok to still have a few lumps. Just before you are done mixing, add chocolate chips if using and stir to combine.

Fill muffin tins right to the top, I use a large ice cream scoop which holds about 1/4 cup.

Now here is one of my little muffin tricks to get nice, domed tops. Leave your batter out for 20 minutes. Use this time to clean up the kitchen and brew a pot of coffee. Letting it sit in the tins before you bake will allow the leaveners to start to bubble and you will get the prettiest muffin tops! You don't have to do this if time is tight, but it's worth it!

Bake for 18-20 minutes until a toothpick comes out mostly clean, with a few moist crumbs, or when you press the tops they spring back. These will be very moist muffins, don't over bake.