Preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with cooking spray or line with muffins cups.
In a medium-sized bowl, add bananas and mash well.
Add eggs and mix until combined.
Add peanut butter, maple syrup, vanilla sugar, and baking soda.
Mix by hand or with a hand mixer until combined and smooth.
Add chocolate chips and mix.
Spoon batter into 12 muffin cups. Bake for 18–22 minutes, or until a toothpick comes out clean.
Directions
About
Notes:
Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months; thaw at room temperature before serving. To refresh after refrigeration or freezing, warm briefly in a 300-degree-Fahrenheit (150-degree-Celsius) oven for 5 minutes.
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