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Flourless Chocolate Peanut Butter Muffins

Recipe by This has been a hit with everyone that has tried them!


  • 1 medium/large ripe banana, 1 large egg, heaping 1/2 cup creamy peanut butter, 1/3 cup unsweetened natural cocoa powder, 3 tablespoons honey, 1 tablespoon vanilla extract, 1/4 teaspoon baking soda, pinch salt, heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling


1. Preheat oven to 400. 2. To the canister of a blender, add first 8 ingredients and blend on high speed 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 the mini muffin tray. Each cavity should be filled to a solid 3/4 full. 5. Sprinkle each muffin with a generous pinch of chocolate chips. 6. Bake for 8 to 12 minutes, or until the tops are set, domed, springy to the touch. Allow muffins to cool. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

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