Mini Banana Peanut Butter Chocolate Chip Muffins
1 large egg
1/2 c. creamy peanut butter
3 Tbsp. honey
1 Tbsp. vanilla extract
1/4 tsp. baking soda
pinch salt, optional
1/2 cup semi-sweet chocolate chips (can use mini)
Preheat oven to 400. Prepare mini muffin pan by spraying very well with cooking spray. Add first 7 ingredients, through optional salt, to blender or food processor, and blend on high speed until smoothy and creamy, about 1 minute. Fold in chocolate chips by hand; don't use the blender because it will pulverize them. Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off easily). Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Can be kept in an airtight container, at room temperature, for up to 5 days, or in the freezer for up to 4 months.
Original recipe: Averiecooks
Hmm I don't have mini muffin pan. Wonder if it will work well with regular size.
ReplyDeleteI am not sure, but you could try. If you do, I would just not fill them real full. Let them be smaller, flatter muffins. Or try baking one or two with the cup about 1/2 to 3/4 full and see how they turn out, before baking the rest. You would probably want to extend the baking time, as well. If you try it, let me know how it works out!
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