Preheat the oven to 400°F. Grease two mini muffin pans with cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda and salt.
In a medium bowl, mash the bananas then stir in the sour cream, vegetable oil, eggs and vanilla extract. Add the wet ingredients to the dry and mix just until combined. Stir in the chocolate chips.
Using a small ice cream scoop or two small spoons, scoop the batter into the prepared mini muffin pan, filling each cup full.
Bake the muffins until a toothpick inserted comes out clean, 14 to 16 minutes. Remove them from the oven and let them cool in the pan for 5 minutes before serving.
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