Preheat oven to 425°F (218°C). Line a standard muffin tin with paper liners. Set aside.
In a large bowl, whisk together all-purpose flour, ⅔ cup (113 grams) chocolate chips (or chopped chocolate), baking powder, ground cinnamon, salt, and baking soda until well combined, and the ingredients are evenly distributed. Make a well in the centre of the dry ingredients.
In a medium bowl, combine mashed bananas (see Chef’s Tips), the Redpath® Golden Yellow Sugar, oat milk beverage, canola oil, the Redpath® Granulated Sugar, and vanilla extract, stirring well until mixture is homogeneous.
Pour the wet ingredients into the well of the dry ingredients. With a large rubber spatula, gently fold the wet ingredients together with the dry ingredients until no large flour streaks remain; do not overmix, as this will yield muffins that are dense and chewy. The batter will be lumpy. Let sit for 10 minutes to allow the flour to hydrate and any gluten formed to relax.
With a trigger-style ice cream scoop or a small ladle, divide batter among 12 lined muffin cups, filling to tops.
Dot the tops of the muffins with the remaining ⅓ cup (57 grams) of chocolate chips. If desired, gently press a banana slice on the top of each muffin.
Place muffins into the preheated oven. Bake for 10 minutes. Reduce the oven temperature to 350°F (177°C) and bake for an additional 12 to 15 minutes or until tops are golden brown, and when gently pressed, the tops spring back (see Chef’s Tips).
Remove from oven and place onto a wire cooling rack to cool; 5 minutes.
With a small offset spatula, gently lift each muffin out and place onto a wire cooling rack to cool completely.
If planning to eat within 3 days, store completely cooled muffins at room temperature in an airtight container lined with paper towels to absorb moisture. If not, store in a single layer in an airtight container or in a large freezer bag in the freezer for up to 3 months.