1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter
3 tablespoons honey
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips

1 medium ripe banana, peeled 1 large egg 3 tablespoons honey 1 tablespoon vanilla extract 1/4 teaspoon baking soda

Preheat oven to 400F.
Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside.
To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle.