Peanut Butter Banana Muffins with Chocolate Chips

INGREDIENTS

Muffins

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter, softened 
• 1/3 cup plain smooth peanut butter
• 1 cup white sugar
• 2 large ripe bananas 
• 2 large eggs
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Icing (optional)

• 2 tablespoons peanut butter
• 2 tablespoons milk
• 1/2 cup confectioner's sugar, plus more as needed

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners, or grease cups. Whisk together flour, salt, baking powder, and baking soda; set aside.
2. Beat butter, peanut butter, and sugar together in a bowl with an electric mixer or whisk until light and fluffy. Add bananas and beat again until light and fluffy. Mix in eggs one at a time; stir in milk and vanilla.
3. Add flour mixture; mix on low speed until about 75% of flour is incorporated. Use a spatula to stir in chocolate chips, and to fully incorporate flour. Divide batter evenly between prepared muffin cups.
4. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 23 to 25 minutes. 
5. Cool muffins in the tin for about 15 minutes; transfer to a wire rack to cool completely, about 15 minutes more.
6. For icing, combine peanut butter, milk, and powdered sugar in a bowl and stir until a thick icing is formed. Add more powdered sugar as needed for an icing thick enough to hold its shape when piped. Add icing to a piping bag and pipe in a zigzag pattern over cooled muffins.