Step 1

Preheat oven to 350 degrees.

Step 2

In a medium mixing bowl, mash bananas well, into an almost-liquid consistency. Add eggs and stir to combine. Add peanut butter, honey, and milk and stir well.

Step 3

In a small separate bowl, add dry ingredients (other than chocolate chips): cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir lightly until just combined, being careful not to over-mix.

Step 4

Spray 12 regular-size muffin cups with cooking spray or fill with muffin liners. Fill cups with batter and sprinkle chocolate chips on top of each muffin cup.

Step 5

Bake for 14-16 minutes until the muffin tops are almost fully set if you jiggle the pan. (If you insert a toothpick, they should still be a little gooey, and they'll set more as they cool). Since these muffins are already dark, it can be a bit hard to tell when they're done baking. Err on the side of under-baking (they'll be dry if over-baked!)

Step 6

Let muffins cool for 15 minutes and then remove from muffin tin, using a knife around the edges to loosen the muffins, if needed. Store leftover muffins on the counter in an airtight container for up to 2-3 days. Freeze remaining muffins for up to 3 months.