Teddie Peanut Butter Flourless Chocolate Chip Mini Muffins


This recipe for Flourless Chocolate Chip Mini Muffins is made with simple ingredients that come together to make fluffy and tasty treats.

1 medium ripe banana, peeled
1 large egg
½ cup Teddie Smooth Peanut Butter
3 tbsp honey (agave or maple syrup may be substituted)
1 tbsp vanilla extract
¼ tsp baking soda
A pinch of salt, optional and to taste
½ cup mini semi-sweet chocolate chips

Preheat oven to 400°F. Prepare mini muffin pans by spraying with cooking spray.
In a blender, add first 7 ingredients (through optional salt) and blend on high speed until smooth 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 (it helps batter slide off the 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.

NUMBER OF SERVINGS: About 17 mini muffins