Preheat oven to 175°C (350°F). Line muffin tins with paper cases (17 if normal sized, 13 if larger tulip cases).

Chop the chocolate into small pieces (if you're lazy like me, use a food processor).

In a large bowl, mash up the bananas along with the sugars, oil, eggs, and vanilla.

In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

Mix together the wet and the dry, then stir in the chocolate. Make sure not to overmix the batter.

Spoon the mixture into the paper cases until 3/4 full. Top each muffin with a banana chip.

Bake in the preheated oven for 25-30 minutes. The muffins are done when they are lightly golden on top, and a toothpick comes out clean.