As we head for September, I’m ready to get back to baking. Always in need of a healthy, easy snack option, these muffins take a combination of some favorite pantry ingredients like bananas, peanut butter and dark chocolate and unite them in a portable treat. This is the type of recipe that can easily handle substitutions. Try blueberries or chopped nuts in place of the dark chocolate chips. Coconut oil or ghee can be used in place of the unsalted butter, for a dairy-free muffin. I used creamy peanut butter but instead consider using macadamia nut butter or almond butter. If you don’t have ripe bananas and want a bit of sweetness, add maple syrup, honey or coconut palm sugar. I’m not sure these delightful muffins will last too long, but store them in an airtight container for up to three days.