Happy Sunday everyone. Hope the sun is shining and warming your soul.
I’ve been drooling over these flourless recipes all over the net these days and decided to whip up a batch this morning.
Introducing my version of Flourless Peanut Butter Chocolate Chip Mini Muffins!
What you need:
1 medium banana, ripe
1 large egg
3 tbsp honey
1/2 cup PB, make the bad boy heaping
1 tbsp vanilla extract
1/4 tsp baking soda
1 pinch of salt
1/2 cup chocolate chips of choice
* I used semi sweet. You can also use mini chips since they are mini muffins. But if you’re craving chocolate, go big and use regular size. I did!
What you do:
Preheat oven to 400F. Prep a mini muffin pan by greasing it with coconut oil, or cooking spray. I used mini muffin liners because they are adorable. Set aside.
In a blender, combine all ingredients except for the chocolate chips. Blend on high until smooth. Once blended, stir in chocolate chips with a spoon.
Using a tablespoon, scoop batter into your prepared muffin pan. Filling each cavity 3/4 full. You should be able to get about 20-22 muffins.
Bake for 8 to 10 minutes, until the tops are set, springy to the touch. Or until a toothpick inserted into the center comes out clean. Because they are small, make sure to watch them closely. Time will vary with oven. Allow muffins to cool about 10 minutes before diving in.