Preheat oven to 350 F. Line a muffin tin with baking cups and set aside.
Mash the bananas well with a fork, or in the bowl of a stand mixer. Add in the oil, honey, vanilla, egg, and milk. Mix well.
In a separate bowl, mix together the flour, baking soda, baking powder, salt and cinnamon.
Add the dry mixture to the wet mixture and stir. Add the chocolate chips to the batter and mix well.
Scoop out the batter into the muffin tins. Bake for 19-20 minutes, or until an inserted toothpick comes out clean. Cool completely before storing.
Muffins stay fresh for 4-5 days in an airtight container on the counter and up to 3 months in the freezer.
