1-Preheat and prepare: Getting these peanut butter banana muffins just right starts with gathering your ingredients and following a few simple steps. Begin by preheating your oven to 425°F and preparing a 12-cup muffin pan with nonstick spray or liners to ensure easy removal later. This high initial heat helps the muffins rise nicely for a fluffy texture.

2-Mix dry ingredients: In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until evenly combined this makes the dry mix ready to blend smoothly.

3-Mix wet ingredients: Next, in a larger bowl, mix the mashed bananas, honey or maple syrup, yogurt, coconut oil, egg, and milk until everything forms a smooth batter. Add the peanut butter and vanilla extract, stirring well to incorporate that creamy richness.

4-Combine and bake: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix, and then stir in the chocolate chips if you’re using them. The batter will be thick, which is normal and helps the muffins hold their shape. Spoon the batter into the muffin cups, filling each one to the top for generous portions, then bake at 425°F for 5 minutes before reducing the heat to 350°F and baking for another 15 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes before moving to a wire rack, and drizzle with melted peanut butter if you want an extra touch of flavor.