Add the peeled and roughly chopped bananas to the food processor and blend until smooth at a low speed; all major pieces should be broken down.
Once the banana turns to a paste, add the sugar and mix well once more, for 10 seconds.
Melt the butter completely, and add it to the banana batter, together with the maaple syrup. Blend on a low speed for a further 10 seconds.
Once the butter is thoroughly incorporated, add the two eggs and mix until you have a very creamy and uniform consistency. This should take about 20-30 seconds, always on a low speed.
At this stage, start adding the dry ingredients.
Add the self raising flour, soda, baking powder, and salt and mix well until thoroughly incorporated, always on a low speed. This should take about 30 seconds as well.
Once all the ingredients are incorporated well and the batter is smooth, increase the speed of the food processor to high for 30 seconds. This will allow the batter to incorporate some air bubbles and which will result in fluffy muffins. This is important as bananas can be quite a heavy ingredient.
Line a cupcake tray with 12 cupcake tins and divide the batter equally.
Top each muffin with some chocolate chips.