This recipe for Flourless Chocolate Chip Mini Muffins is made with simple ingredients that come together to make fluffy and tasty treats.
NUMBER OF SERVINGS: About 17 mini muffins
- Medium ripe banana, peeled
- 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.
- 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.