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1
Preheat the oven to 350F.
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2
Pop paper liners in the cups of a regular-size 12-muffin tin.
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3
Place the flour, baking soda, and salt in a small bowl and whisk to mix.
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4
Set the flour mixture aside.
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5
Place the butter and sugar in a large mixing bowl and, using an electric mixer, beat them until light and fluffy, about 3 minutes.
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6
Add the eggs one at a time, then add the vanilla.
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7
Blend in the mashed bananas and buttermilk along with the orange zest or cinnamon, if using.
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8
Using a wooden spoon, add the flour mixture to the banana mixture in batches, mixing until each addition is just incorporated.
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9
At the end the batter should be barely blended (it will be thick).
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10
Fill each muffin cup liner three quarters full of batter.
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11
Sprinkle mini chocolate chips evenly over the tops of the muffins, if using.
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12
Bake the muffins until they spring back when pressed lightly in the center and a toothpick inserted into the center of a muffin comes out clean, 23 to 27 minutes.
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13
Let the muffins sit in the muffin tin on a wire rack for 5 minutes, then gently turn them out of the tin and let them cool upright on a wire rack.
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14
Serve warm or at room temperature.
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15
Variation: Banana Bread
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16
Preheat the oven to 350F.
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17
Pour the batter into a 9 by 5inch loaf pan that has been greased with butter or sprayed with nonstick cooking spray.
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18
Sprinkle the chocolate chips on top, if desired.
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19
Bake the banana bread until a toothpick or wooden skewer inserted into the loaf comes out clean, about 45 minutes.
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20
Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack.
