Set your oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners or grease it generously with coconut oil.

Place your peeled bananas, peanut butter, eggs, maple syrup, vanilla, and baking soda into a high speed blender. Blend on high until the batter is silky smooth.

If you are making chocolate chip banana muffins, remove the blender lid and stir in your chocolate chips by hand. Do not blend them unless you want a gray colored muffin!

Pour the batter into the muffin cups. Fill them about three quarters of the way up. Sprinkle a few extra chips on top for that professional bakery look.

Slide them into the oven for 12 to 15 minutes. In my Bend kitchen, the air starts to smell like toasted nuts and caramelized sugar around the ten minute mark.

Insert a toothpick into the center. It should come out clean or with just a few moist crumbs. These muffins are naturally dense and fudgy, so don't overbake them or they will lose that plush texture.

Let them sit in the pan for 5 minutes before moving to a wire rack. This allows the internal structure to set. Eating one warm is a rite of passage, but they are even more flavorful once they have cooled slightly and the peanut butter flavor has deepened.