Step 1

Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners.

Step 2

In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon, if using, and mix until smooth. I like to use a whisk to make sure the ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.

Step 3

Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly.

Step 4

Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 20 to 25 minutes.

Step 5

Allow to cool for at least 30 minutes before removing from the pan.

Step 6

These muffins can be served at room temperature once they have cooled, but I recommend storing them in the fridge for the best shelf life. They should last for up to a week in the fridge when stored in an airtight container. You can freeze them for up to 3 months in an airtight container, too.