Preheat the oven to 375°F and line a muffin tin with paper liners.
In a medium-sized bowl, mix together the gluten free flour, salt, baking powder, and xanthan gum.
In a separate bowl, mix together the unsalted butter and sugar until combined. Mash in the ripe bananas using a fork or potato masher. Beat in the eggs and add the vanilla extract.
Pour the wet banana mixture into the bowl containing the flour mixture and mix well. The batter should be thoroughly wet and combined with no dry lumps remaining. (You will have lumps of banana and that’s ok!)
Reserve a small handful of the chocolate chips (for topping the muffins). Gently fold the remaining chocolate chips into the muffin batter.
Using a large ice cream scoop or spoon, fill each muffin tin to the top.
Add a few chocolate chips on top of the batter and press down gently.
Bake the muffins for 18-20 minutes, rotating once through the bake time. The muffins are done when the tops begin to turn a golden brown and a toothpick inserted in the center comes out clean.
Cool on a baking rack before eating.
