1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick spray.

2. Mash the ripe bananas in a large mixing bowl until mostly smooth with just a few small lumps remaining.

3. Whisk in the Greek yogurt, eggs, honey, light brown sugar, melted butter (or oil), and vanilla extract until the mixture is smooth and well combined.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and fine sea salt until evenly combined.

5. Add the dry ingredients to the wet mixture and gently fold with a spatula just until no dry streaks of flour remain; do not overmix.

6. Fold in the mini chocolate chips and chopped walnuts or pecans, if using, until they are evenly distributed throughout the batter.

7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

8. Bake for 16–20 minutes, or until the tops are set and lightly golden and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.

9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.