Flourless Mini Peanut Butter Chocolate Chip Muffins Eas

 

prep time 5 MINUTES   cook time 8 MINUTES    total time 13 MINUTES

INGREDIENTS

 1 medium ripe banana, peeled

 1 large egg

 heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)

 3 tablespoons honey (agave or maple syrup may be substituted)

 1 tablespoon vanilla extract

 1/4 teaspoon baking soda

 pinch salt, optional and to taste

 heaping 1/2 cup mini semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
3. Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
4. Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
5. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle.
6. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

NUTRITION INFORMATION: YIELD: 17 SERVING SIZE: 1

Amount Per Serving: CALORIES: 93TOTAL FAT: 6gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 11mgSODIUM: 67mgCARBOHYDRATES: 10gFIBER: 1gSUGAR: 7gPROTEIN: 2g