Preparation Steps

• Heat the oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or lightly brush each cup with oil and set aside.
• In a large bowl, mash the peeled bananas with a fork until mostly smooth; a few small lumps are fine.
• Whisk the eggs into the mashed banana until combined. Add the peanut butter and maple syrup, then stir or beat with a hand mixer on low just until the mixture is glossy and even.
• Sprinkle the baking soda and sea salt over the batter and fold them in. Let the batter rest 4–5 minutes — the baking soda helps the mixture aerate slightly.
• Fold in the mini chocolate chips by hand so they distribute evenly without over-working the batter.
• Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Smooth the tops with the back of the spoon if needed.
• Bake for 14–17 minutes, until the tops are set and a toothpick inserted near the center comes out with just a few moist crumbs. Ovens vary, so check at 14 minutes.
• Allow the muffins to cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool.