Preheat oven to 425 degrees and grease 14 muffin cups.
In a large bowl, combine mashed banana, honey, brown sugar, yogurt, egg, creamer/milk, almond butter and vanilla.
To the same bowl, add white whole wheat flour, ground flaxseed, cinnamon, baking soda, and salt. Stir until just combined. Fold in chocolate chips, if using.
Divide batter evenly between muffin cups. Bake in preheated oven for 5 minutes, then reduce temperature to 350 degrees and continue baking 12 minutes. Muffins are done when a tester inserted in the center comes out clean. Store in an airtight container, preferably in the refrigerator.