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Preheat the oven to 425°F (218°C) and line a muffin pan.
In a bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
In a separate bowl whisk the mashed bananas and butter until smooth. add the granulated sugar and brown sugar and mix until glossy.
Whisk in the eggs, buttermilk, and vanilla until fully combined.
Add the dry ingredients to the wet ingredients and gently fold together until mostly combined with a few streaks of flour remaining.
Fold in the mini chocolate chips just until incorporated. avoid overmixing so the muffins stay soft and fluffy.
Let the batter rest for about 15 minutes. this helps hydrate the flour and gives the muffins taller tops.
Fill the muffin liners almost to the top and sprinkle the tops with mini chocolate chips.
Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake another 13–15 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Let cool slightly and enjoy.