Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking soda, and salt until evenly combined. This creates the dry base for your batter.
In a separate bowl, mash the bananas until smooth and creamy. Add honey or maple syrup, peanut butter, and eggs, then whisk until the mixture is smooth and slightly frothy.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined—avoid overmixing to keep the muffins light.
Stir in the crispy bacon bits and dark chocolate chunks if using, distributing evenly without overworking the batter.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Use an ice cream scoop or two spoons for even portions.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, allowing the crumb to set and the tops to crack nicely.
Transfer the muffins to a wire rack to cool completely or enjoy them warm, with the aroma of roasted peanuts filling your kitchen.
Serve the muffins as a savory breakfast or snack, perhaps with a pat of butter or your favorite jam for an extra indulgence.
