Ya, that's right. You read the title right. These muffins only take 15 minutes to make, are made in the blender, are flourless, have no added sugar, under 100 calories each, and taste like heaven!
*Melissa's New Favorite Recipe!
*Melissa's New Favorite Recipe!
Just look at that gooey, chocolate and peanut butter inside...
These were literally the easiest muffins to make. So what are you waiting for? Grab your chocolate chips, peanut butter, blender, and start already!
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Peanut Butter Chocolate Mini Muffins
Recipe based off of Averie Cooks
Ingredients:
Instructions:
I hope you enjoy these muffins as much as I did-they're my new favorite recipe!
Enjoy!
-Melissa
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Peanut Butter Chocolate Mini Muffins
Recipe based off of Averie Cooks
Ingredients:
- 2 small bananas, peeled
- 1 egg
- Heaping 1/2 cup creamy peanut butter
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- Pinch salt
- Heaping 1/2 cup chopped chocolate chips
Instructions:
- Preheat oven to 400 F. Grease and flour a mini muffin pan.
- Add 2 small peeled bananas, 1 egg, heaping 1/2 cup creamy peanut butter, 3 tablespoons honey, 1 tablespoon vanilla extract, 1/4 teaspoon baking soda, and pinch of salt into blender. Blend on high speed for 1 minute.
- Pour the batter into a bowl and stir in heaping 1/2 cup chopped chocolate chips. The chocolate should melt into the batter. If not, microwave it until the chocolate melts, making sure to stir every 10 seconds.
- Fill the mini muffin pan with the batter. Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for at least 10 minutes until removing. Keep the muffins airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
I hope you enjoy these muffins as much as I did-they're my new favorite recipe!
Enjoy!
-Melissa