Servings: 12 muffins

1 1/2 cups (384 g) no-stir smooth peanut butter (or almond butter) 1 ½ cups (384 g) no-stir smooth peanut butter (or almond butter)
 
3 ripe bananas, mashed 3 ripe bananas, mashed
 
3 eggs at room temperature, beaten 3 eggs at room temperature, beaten
 
1/4 cup + 2 tablespoons honey ¼ cup + 2 tablespoons honey
 
3/4 cup unsweetened cocoa powder (natural or Dutch-processed will work just fine) ¾ cup unsweetened cocoa powder (natural or Dutch-processed will work just fine)
 
3/4 teaspoon baking soda ¾ teaspoon baking soda
 
1/4 teaspoon baking powder ¼ teaspoon baking powder
 
1/4 teaspoon kosher salt ¼ teaspoon kosher salt
 
1 1/2 ounces miniature dark chocolate chips (optional 1 ½ ounces miniature dark chocolate chips (optional

Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, place the peanut butter, bananas, eggs, and honey, and beat with a handheld mixer until very well-combined. Add the cocoa powder, baking soda, baking powder, and salt, and mix with a spatula until just combined. Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible.
Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well. Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well.
Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (about 25 minutes). Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely. They freeze exceptionally well when placed in a well-sealed freezer-safe container. Defrost at room temperature or in the microwave.

These muffins are made, simply and easily, in a single bowl. Simply combine the wet ingredients (peanut butter, mashed bananas, eggs, and honey) in a large mixing bowl, and beat them together with a handheld mixer (or a stand mixer, fitted with the paddle attachment).  These muffins are made, simply and easily, in a single bowl. Simply combine the wet ingredients (peanut butter, mashed bananas, eggs, and honey) in a large mixing bowl, and beat them together with a handheld mixer (or a stand mixer, fitted with the paddle attachment).
Then, add the few dry ingredients (cocoa powder, baking soda, baking powder, and salt) and mix until the cocoa powder is absorbed by the wet ingredients. Cocoa powder resists combining, so if you try to use the handheld (or stand) mixer to beat it in right away, you’ll end up covered in powder. It’s a mess, and you’ll never know how much cocoa powder the muffins are missing!  Then, add the few dry ingredients (cocoa powder, baking soda, baking powder, and salt) and mix until the cocoa powder is absorbed by the wet ingredients. Cocoa powder resists combining, so if you try to use the handheld (or stand) mixer to beat it in right away, you’ll end up covered in powder. It’s a mess, and you’ll never know how much cocoa powder the muffins are missing!