Healthy Peanut Butter Banana Muffins

Preheat your oven to 350ºF and line a muffin tin with 12 parchment paper liners. 2. In a medium bowl, mash the two bananas with a fork. Then, add in the peanut butter, eggs, honey, baking powder, cinnamon, vanilla, and salt. Mix until the batter looks relatively smooth. Fold in chocolate chips, berries, or dried fruit if you like. (This is optional; they can also be sprinkled on top before baking.) 3. Divide the batter among the 12 muffin cups. Using a ¼-cup measure should evenly distribute the batter. 4. Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 25 minutes. Allow to cool for at least 20 minutes before removing from the pan. 5. These muffins can be served at room temperature once they have cooled. Store 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. Or freeze them for up to 3 months. 6. prep10 mins 7. cook30 mins 8. total40 mins