Peanut butter banana muffins with chocolate chips

Whisk the salt, all-purpose flour, baking powder and baking soda together for about 30 seconds until evenly combined.

Beat the soft butter, peanut butter and a little sugar with a hand mixer, starting slow then on high, until light and fluffy.

Peel and mix in the two bananas until light and fluffy again.

Blend in the eggs one at a time so the batter does not split.

Briefly blend in a splash of whole milk and a little vanilla extract.

Add the flour mixture and mix on low until about 75% incorporated.

Switch to a spatula and fold in the chocolate chips and the rest of the flour.

Divide the batter evenly into a muffin tin lined with parchment baking cups, 12 portions, using an ice cream scoop; tap the tin to settle the batter.

Bake in the center of a 350 degree oven 23 to 25 minutes, until the tops are lightly browned and a toothpick comes out clean.

Cool in the tin about 15 minutes, then on a rack to room temperature.

Optionally pipe on a stiff peanut butter icing of powdered sugar, peanut butter and a splash of milk, moving the tip slowly so the rope does not break; let set 15 to 20 minutes.