- 18
Ingredients
- 1 medium/large ripe banana, peeled (approx 3/4 cup )
- 1 large egg
- heaping 1/2 cup creamy peanut butter (*I use crunchy Adams peanut butter)
- 1 /3 cup unsweetened natural cocoa powder
- 3 tablespoons honey or maple syrup (*I use 1 heaping Tbsp THM Super Sweet + 3 Tbsp water)
- 1 tablespoon vanilla extract
- 1 /4 teaspoon baking soda
- pinch salt, optional and to taste
- 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops (*I don't sprinkle any on top)
Preparation
Step 1
1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside.
2. To the canister of an Oster® Pro 1200 Blender (*Not Vitamix!)(**Instead I blend in bowl with hand mixer.), add first 8 ingredients, through optional salt, and blend on until smooth and creamy, about 1 minute.
3. Add heaping 1/2 cup chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
4. Using a tablespoon or small cookie scoop, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full. (18-24 mini muffins)
5. Sprinkle each muffin with a generous pinch of chocolate chips. (*optional)
6. 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, but no batter. That’s a large range with baking time and I find with medium bananas, there’s less batter, the cavities are less full, and 8-9 minutes is about right. With a larger banana or slightly more batter in each muffin cavity, 11-12 minutes is right. Due to the mini size and oven variance, watch your muffins closely, and bake until done.
7. Allow muffins to cool in pans for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. It’s normal for muffin tops to be quite 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 prefer to eat straight from freezer)
I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.
Adapted from Flourless Double Chocolate Peanut Butter Mini Blender Muffins