Preheat oven to 350 degrees. Lightly spray muffin tin with non-stick spray or line with muffin cup liners.
Stir together almond flour, coconut flour, oats, baking powder, and salt. Set aside.
In a medium mixing bowl, combine banana, coconut oil, honey, egg, egg white, and vanilla. Whisk well. Gradually add the dry ingredients to the banana mixture until just combined. Be careful not to over mix, a few lumps are ok! Add the chocolate chips and gently fold into batter.
Fill muffin cups 3/4 full. Bake 15 to 20 minutes until a toothpick inserted comes out clean. Drizzle with peanut butter icing.
OPTION: 2 tablespoons of vanilla protein powder can be added with the dry ingredients if desired.
For Peanut Butter Icing
In a small saucepan on low heat, combine all ingredients and stir contently until all ingredients are melted and combined. The mixture should drizzle easily off a spoon, if not add a tablespoon of water until proper consistency is reached. Drizzle one teaspoon over the top of the Chocolate Chip Protein Cupcakes.