Grain Free Chocolate Chip Mini Muffins

     These decadent little morsels are clean eating approved and actually taste delicious. They have a moist and cakey consistency despite being flourless. There are not many ingredients to gather up. You probably already have them around the house. The prep is quick and easy. These take no time at all to bake. So eat one, or two, or twelve. Guilt be gone!

1 very ripe banana
1 egg
1/2 cup of creamy peanut butter, almond butter, or other nut butter 
2 heaping Tbsp of honey
1 tsp of vanilla
1/4 tsp of baking soda
pinch of sea salt
1/3 cup of mini chocolate chips

     Preheat your oven to 400°F. Oil a standard 2 dozen count mini muffin tin very well.

     In a blender, combine all of the ingredients except the chocolate chips. Blend until the batter is smooth and creamy then stir in the chocolate chips (do not use the blender or you will decimate your chocolate chips).

     Use a small spoon to dip the batter into the muffin tin, filling each cup about 3/4 of the way up. I tend to overfill my mine and end up going back and scooping out some of the batter to fill the empty ones I am left with at the end. Maybe someday I will get better at creating uniformly sized baked goods. 

     Bake for 8 minutes. Remove from the oven immediately and allow the muffins to cool at least 15 minutes before removing them frim the pan. Eat the whole batch before you have to share them with anyone. Or else store them well sealed to preserve their moisture. *Note* Everytime I have made these, they are better and more moist the second day.

Happy cooking and joyful eating!


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