Take a muffin pan and line it with liners. Grease the liners generously with butter and set them aside. In a large mixing bowl whisk together the dry ingredients - flour, salt, light brown sugar, and baking powder; keep aside. In another bowl, whisk together the wet ingredients – Melted butter, eggs, vanilla extract, whole milk, and mashed ripe bananas until combined well.
Add the dry ingredient mix to the wet ingredient mix in batches. Keep mixing in between with the silicon spatula. Mix just until combined. Do not overmix.
Gently fold in ½ cup of chocolate chips.
Preheat the oven to 425 degrees F / 220 degrees C and let the batter rest while you preheat the oven.
Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Sprinkle the extra chocolate chips on top (this is optional, you can add all the chocolate chips in the batter itself if you want).
Bake in a preheated oven at 425 degrees F for 6 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees F / 190 degrees C and bake for another 12-14 minutes or until the toothpick inserted in the middle comes out clean with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 to 10 minutes before serving.