Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners or grease it lightly with cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, brown sugar, Greek yogurt, melted butter, and vanilla extract. Whisk until smooth.
Gently stir the dry ingredients into the wet ingredients using a rubber spatula. It's okay if there are a few lumps remaining.
Add the chocolate chips and chopped nuts to the batter and fold them in gently.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Let them cool in the tin for 5 minutes before transferring to a cooling rack.
