Preheat the oven to 375 degrees F. Line a muffin tin with muffin papers.
In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
In a large bowl, use an electric mixer to combine the butter, peanut butter, brown sugar and white sugar. Beat for 2 minutes, or until well-combined. Mix in the egg, vanilla, yogurt and banana.
Add the dry ingredients and the ½ cup chocolate chips and mix just until combined (over-mixing will result in tough muffins).
Divide the batter between the 12 muffin cups (¾ full) and sprinkle with a few additional chocolate chips.
Bake 25 to 27 minutes, or until the muffins are golden brown and the tops are springy.
Notes
Muffins may be stored (covered) at room temperature for up to 3 days. They may also be frozen!