Flourless Mini Peanut Butter Chocolate Chip Muffins

I love popular recipes that can be re-mixed and made with a-typical ingredients. For example: pancakes. Pancakes are usually made with flour, sugar, buttermilk, etc, etc. But this recipe for three-ingredient pancakes that I posted a few months ago only requires banana, eggs, and cinnamon, and they taste and have the same texture as regular pancakes. How cool is that?! It’s like a magic trick!

So when I saw this recipe for mini muffins made with a banana and no flour I was totally game!

For muffins to taste like muffins, they need to be springy and cakey. I was a little nervous these particular muffins wouldn’t have the proper consistency and they would be flat since there is no flour. But I was wrong. The banana, egg, and baking soda were enough to fluff them up. They were like little trampolines!

Also, I should add that the banana taste isn’t overwhelming. In fact, you can hardly taste it. These muffins taste more like peanut butter mini chocolate chip muffins as opposed to banana muffins with chocolate chips.

Flourless Chocolate Chip Mini Muffins

Serving size: Makes 16 mini muffins

Ingredients

• 1 peeled ripe banana, medium size
• 1 large egg
• 1/2 heaping cup creamy peanut butter
• 1 Tablespoon honey (agave or maple syrup can be substituted)
• 1 Tablespoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup mini semi-sweet chocolate chips

 Directions

1. Preheat oven to 400 degrees Fahrenheit
2. Spray mini-muffin pan with non-stick cooking spray
3. Add the banana, egg, peanut butter, honey, vanilla extract, baking soda, and salt to a blender.
4. Blend on high speed until completely combined, or about 1 minute.
5. Add chocolate chips to batter and mix in gently with spoon or spatula.
6. Scoop one tablespoon of batter into mini muffin cavities. Each cavity should be 3/4 full.
7. Bake mini muffins for about 8 minutes, or until a toothpick comes out clean when inserted.
8. Allow muffins to cool before removing from pan.
9. Store muffins in airtight container for up to 4 days or freeze for up to 4 months.