I don’t know about you guys, but I have to eat breakfast the minute I wake up. Unless I was… indulging the evening before, I’m ravenously hungry when I open my eyes – sometimes my stomach will even wake me up with growling. #metabolism #blessed #hashtag
Making eggs is SO easy and SO healthy, but sometimes I just do not feel like dealing with all of the accoutrements that eggs entail. Sometimes I want a baked good and a glass of milk. A baked good like… oh, these Flourless Peanut Butter Chocolate Chip Mini Muffins, perhaps?
Yup. They truly are flourless. Rejoice all you gluten-free folk!
You literally just combine all the ingredients (except the chocolate chips) and blend until smooth, add the chips, pour into a muffin tin and bake. THAT’S IT. I used my magic bullet because it’s adorable and I’m adorable and tiny muffins are pretty damn adorable too.
And did I mention they’re under 100 calories…? Happy Friday!
1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter (classic storebought, not natural or homemade)
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips
Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
Add chocolate chips and stir in 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 spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
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, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.