Preheat oven to 350 degrees F. Line a 12 cup muffin tray with liners. If you're using regular liners, spray with non-stick cooking spray. Otherwise they will stick to the liners due to the lack of oil in the batter.

In a large bowl, combine banana, sugar, yogurt, vanilla extract and eggs. Mix until bananas have been fully mashed.

In a separate bowl, combine remaining dry ingredients – gluten free baking mix, baking soda, baking powder, cinnamon and salt.

Slowly add the dry mixture into the wet mixture, adding ½ cup at a time.

Once fully mixed, fold ½ cup mini chocolate chips.

Using the same measuring cup, add ¼ cup batter to each muffin cup. Top each muffin with some extra chocolate chips.

Bake 15-20 minutes, or until toothpick removes clean from center