Preheat oven to 375° F. In food processor, purée bananas, orange juice, butter and egg yolks; reserve. In large mixing bowl, sift together flour, sugar, baking powder, salt, and baking soda; reserve. In small clean mixing bowl, beat egg whites with mixer to form soft peaks; reserve. Add banana mixture to flour mixture; stir just until combined. Gently fold in egg whites and chocolate chips with rubber spatula; do not overmix. Line mini muffin tins with cupcake liners. Fill muffin tins one-half full with batter. Bake 10 minutes or until toothpick inserted in center comes out clean. Remove muffins to wire rack to cool.