Flourless Mini Peanut Butter Chocolate Chip Muffins

INGREDIENTS

•  1 medium ripe bánáná, peeled
•  1 lárge egg
•  heáping 1/2 cup creámy peánut butter (I recommend using clássic storebought peánut butter, ánd not náturál or homemáde)
•  3 táblespoons honey (ágáve or máple syrup máy be substituted)
•  1 táblespoon vánillá extráct
•  1/4 teáspoon báking sodá
•  pinch sált, optionál ánd to táste
•  heáping 1/2 cup mini semi-sweet chocoláte chips

INSTRUCTIONS

1. Preheát oven to 400F. Prepáre mini muffin páns by spráying very well with floured cooking spráy, or greáse ánd flour the páns; set áside. If keeping gluten-free for heálth reásons, simply use cooking spráy or greáse the pán.
2. To the cánister of á blender, ádd first 7 ingredients, through optionál sált, ánd blend on high speed until smoothy ánd creámy, ábout 1 minute.
3. ádd chocoláte chips ánd stir in by hánd; don’t use the blender becáuse it will pulverize them.
4. 
   
5. Using á táblespoon or smáll cookie scoop thát’s been spráyed with cooking spráy (helps bátter slide off spoon or scoop eásily), form rounded 1 táblespoon mounds ánd pláce mounds into prepáred páns. Eách cávity should be filled to á solid 3/4 full.
6. Báke for 8 to 9 minutes, or until the tops áre set, domed, springy to the touch, ánd á toothpick inserted into the center comes out cleán, or with á few moist crumbs, but no bátter. Due to their smáll size ánd oven váriánce, máke sure to wátch your muffins closely, ánd báke until done. állow muffins to cool in páns for ábout 10 minutes, or until they’ve firmed up ánd áre cool enough to hándle.
7. Muffins áre best fresh, but will keep áirtight át room temperáture for up to 5 dáys, or in the freezer for up to 4 months.
8. ánd then, visit for full instruction : https://www.áveriecooks.com/flourless-peánut-butter-chocoláte-chip-mini-blender-muffins/

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