Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. Set aside.
In a large mixing bowl, stir together the four, baking powder, baking soda, cinnamon and salt. Set aside.
In a separate medium size bowl, whisk together the egg and brown sugar until well combined.
Stir in the bananas, peanut butter and yogurt until combined.
Stir the egg mixture into the flour mixture and gently stir until just combined. Be careful not to over mix.
Gently stir in the chocolate chips.
Pour the batter evenly into the muffin tin filling them up approximately 3/4 of the way full.
Bake for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the pan for 10-15 minutes and then move to a wire rack to cool completely.
Then the muffins are ready to serve and enjoy!
Notes
When testing for the doneness of the muffins, make sure to not insert the toothpick into a chocolate chip in the muffins. Refrigerate any leftover muffins in an airtight container for up to 5-6 days.