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Preheat the oven to 375°F and line a 12-cup muffin tin with parchment paper liners and spray with nonstick spray.
In a large bowl, mash the bananas until mostly smooth. Add the cottage cheese, eggs, brown sugar, oil, vanilla, cinnamon, baking powder, and baking soda. Whisk well until no white lumps remain.
Add the flour and salt and fold gently with a rubber spatula until just combined, stopping as soon as no dry streaks remain. Add in the chocolate chips if using, saving a few for the tops.
Divide the batter evenly among the muffin cups. Press a few extra chocolate chips onto the top of each muffin if using.
Bake for 18-22 minutes until the tops are set and golden and a toothpick inserted in the center comes out clean. A few moist crumbs are fine.
Let cool in the pan for 5 minutes before transferring to a wire rack.