Step 1

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

Step 2

In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.

Step 3

In a medium bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined—you can start with a whisk and then switch to a spatula once it becomes too thick to whisk. Try not to over-stir the muffin batter or your muffins will have a tough (not soft) texture. Fold in the mini chocolate chips (if using). The batter will be thick.

Step 5

Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.

Step 6

Drizzle muffins with melted peanut butter, if desired.

Step 7

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.