Mash the three bananas together until they have a smooth and creamy texture.
Whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a large, separate mixing bowl, combine the mashed bananas, brown sugar, honey, eggs, butter, milk and vanilla. Mix until combined smoothly.
Pour the flour mixture into the second mixing bowl. Stir until both mixtures are combined smoothly.
Pour in the chocolate chips, mix well.
Place paper muffin cups inside muffin tin. Pour batter to the top of each muffin cup, leaving just enough room to keep the paper cup visible.
Place in the oven and bake for 5 minutes.
Once time is complete, leave the muffins inside the oven, lower the baking temperature down to 350 degrees and bake for an additional 15 minutes.
Remove from the oven, allow to cool before eating.
Storage: Muffins should be stored at room temperature in a plastic bag or other airtight container and will remain fresh for 2-3 days. Freezer: Allow muffins to cool completely, then place in a freezer bag or freezer safe, airtight container. Banana Chocolate Chip Muffins will remain fresh for up to 6 month. Thaw at room temperature overnight for best results, or pop a frozen in the microwave for 15-30 seconds to defrost immediately.