Peanut Butter Banana Chocolate Chip Muffins - made healthier! They're also dairy-free, naturally sweetened with honey, and loaded with oats for a sweet breakfast treat you can feel good about eating.
They're not super heavy on the peanut butter like many peanut butter muffins are, but there's just enough of it in there to balance out the banana and chocolate chips without being overwhelming.
Combine honey, peanut butter, and coconut oil in a small saucepan set over low heat. Heat until the oil has melted and the mixture has thinned enough to stir the ingredients together smoothly.
In a separate bowl, beat the eggs by hand until slightly paler in color. Whisk the honey mixture into the eggs until fully incorporated. Whisk in the vanilla extract.
Fold the wet mixture into the dry ingredients until mostly incorporated. Add the mashed banana and milk and fold in just until fully incorporated. Gently fold in the chocolate chips.
Divide the batter evenly between the prepared muffin cups(they should be almost full)and sprinkle extra chocolate chips on top. Bake at 400°F for 5 minutes.