These are banana, peanut butter, chocolate chip blender mini muffins and they have the perfect blend of flavors. Delicious!!
1 medium/large ripe banana, peeled
1 large egg
Heaping 1/2 cup creamy peanut butter (classic store bought peanut butter, not natural or homemade
1/3 cup unsweetened cocoa powder
3 tablespoons honey ( or maple syrup may be substituted)
1 TBS vanilla extract
1/4 tsp baking soda
pinch salt, optional
Heaping 1/2 cup mini semi-sweet chocolate chips plus more for sprinkling muffin tops
To the canister of a blender, add first 8 ingredients, blend on high
speed until smooth and creamy, about 1 minute.
Add heaping 1/2 cup chocolate chips and STIR in by hand.
Using a small cookie scoop, drop about 1 tablespoon into prepared pans. Each cavity should be filled to 3/4 full.
Sprinkle each muffin with a generous pinch of chocolate chips.
Bake for 8 to 12 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. Allow muffins to cool in pans for about 10 to 15 minutes, or until they’ve firmed up. It’s normal for muffin tops to be domed in oven but flatten as they cool. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better the next day.
NOTES...I used a larger banana and got 20 mini muffins.
found at Averie cooks.