Flourless Peanut Butter Chocolate Muffins
Like seriously so easy and damn good. Throw all the ingredients except chocolate chips in a blender and you're done. I used 365 brand creamy peanut butter. Baked in regular muffin tin for 12-14 minutes. Made 7 regular muffins. Would double the recipe next time!! These were so delicious! It's amazing how a peanut butter mixture turns into a perfectly fluffy muffin without any flour!
YIELD: about 17 mini muffins PREP TIME: 2 minutes COOK TIME: 8 to 9 minutes TOTAL TIME: 15 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
DIRECTIONS:
Preheat oven to 400F. Prepare muffin pans by spraying very well with cooking spray, or grease the pans; set aside.
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.
Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
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.
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. 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.
