Flourless Peanut Butter Chocolate Chip Mini Muffins
Super moist and pop-able, nothing goes better together than peanut butter and chocolate, or peanut butter and banana for that matter. These little guys come together pretty quickly as they are mixed in a blender or food processor. They’re gluten free, soy free, refined sugar free, grain free, oil free and delicious. When taking them on trips I make them ahead of time and freeze them until the day we leave.
Servings Prep Time
20mini muffins 5minutes
Cook Time
8-10minutes
Servings Prep Time
20mini muffins 5minutes
Cook Time
8-10minutes
Ingredients
  • 1medium ripe bananapeeled
  • 1large egg
  • 1/2 heaping cup natural peanut buttermake sure the ingredients in your peanut butter are just peanuts or peanuts and salt
  • 1-2tablespoons honey
  • 1tablespoon pure vanilla extract
  • 1/4teaspoon baking soda
  • pinch saltI would only add salt if you use unsalted peanut butter
  • 1/2heaping cup mini semi-sweet chocolate chips
Instructions
  1. Preheat oven to 400°.
  2. Line your mini muffin tins with liners or spray with oil.
  3. Put all of the ingredients, minus the chocolate chips, in the bowl of a food processor or blender.
  4. Turn the food processor on and blend until well mixed.
  5. Stir in the chocolate chips.
  6. Fill each muffin cup almost to the top (makes 17-21 based on the size of your banana). I like to use a small cookie scoop for this, it’s just the right size.
  7. Pop them into the oven and bake for 8-10 minutes, or until the tops spring back when touched or a toothpick comes out clean. They do puff up a bit in the oven and then sink a bit as they cool.
  8. Remove from pans after they have cooled a bit.
  9. Store in an airtight container on the counter for up to 5 days or freeze for later. I have also kept these in the fridge for longer than 5 days and though the texture changes a bit, they are still great when stored in the fridge.