Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.

In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and almond milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth.

Pour in the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips (if using).

Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Drizzle muffins with melted peanut butter, if desired.