Preheat the oven to 400°F and grease a muffin tin with a little vegetable oil; as an alternative, use silicone or paper muffin cups.
tiny bit of oil for greasing the tin
In the blender, blend all the ingredients except the chocolate chips, until they become a dense cream with no lumps.
250 g peanut butter, 2 bananas, 2 eggs, ½ tsp baking soda, 1 tsp vinegar, 2 tbsp honey
Add the chocolate chips, stir well, and then divide the mixture into the previously prepared muffin pan or cups. Sprinkle a few extra chocolate chips on top of each muffin and they will look even more tempting. Place everything in the oven.
2 chocolate chips
Bake the muffins for 13-15 minutes without opening the oven door; they will puff up like a souffle while baking, but be warned, so you will not get upset, once you take the muffins out of the oven they will flatten a bit. They will not have the typical dome shape of muffins, but rather a fairly flat top like cupcakes.
Cool the muffins before serving; keep them well wrapped in foil and, if possible, refrigerate.