Made with peanut butter and chocolate chips, this is the BEST recipe for Banana Muffins! So tender and perfectly sweet, yet loaded with whole grains and naturally sweetened (minus the chocolate chips!)
Preheat oven to 350 degrees F. Grease or line a 12-cup muffin tin with silicone liners.
In a large mixing bowl, mash the banana until smooth. Add in peanut butter, applesauce, honey, vanilla, egg, vanilla, and milk and mix well.
Stir together the flour, salt, baking soda, and baking powder in another small bowl. Add in chocolate chips, if using, and toss with flour mixture.
Mix together the wet and dry ingredients until just combined. Scoop ¼ cup of the batter into each of the 12 muffin cups, so that each cup is about ⅔rds of the way full. Top with additional chocolate chips if desired.
Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin.
Allow the muffins to cool for 5 minutes in muffin tin and then remove them from muffin pan and cool completely on wire rack.
Peanut Butter: Use creamy shelf-stable or refrigerated natural peanut butter. If your peanut butter is salted, omit the added salt from the recipe.Egg-free Muffins: Replace the egg by mixing together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let that sit for 5 minutes before adding to the batter.Dairy-Free Muffins: To keep these peanut butter banana muffins dairy-free, use your favorite non-dairy milk and dairy-free chocolate chips.Vegan-Friendly Muffins: Replace the honey with maple syrup, use a flax egg, non-dairy milk, and dairy-free chocolate chips.Gluten-Free Option: I have made tested this recipe using 1:1 gluten-free flour with great success.Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.