quickbread - Healthy Flourless Chocolate Muffins

By tinathorn

Ingredients

• 1 cup creamy peanut butter (or nut butter of choice)
• 2 very ripe bananas
• 1/4 cup maple syrup
• 1/3 cup cocoa powder

Preparation

Step 1

Pre-heat oven to 350.
In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.
I topped a few of mine with chocolate chips. Feel free to do the same.
Place muffin pan in the oven and bake for about 15 minutes.
Wait until these are completely cooled before removing from the pan.
Store these muffins in the fridge. They should last at least 5 days. You can also freeze them for longer storage. Enjoy!