We made these mini muffins twice this weekend! They are definitely a family favorite and are quick to whip up! This recipe makes about 48 mini muffins. They are yummy fresh out of the oven but can also be stored in a plastic bag for the next day.
2 Ripe Bananas
1 Cup of Natural Peanut Butter (creamy)
6 tbsp Honey
2 tbsp Vanilla Extract
1/2 tsp Baking Soda
Pinch of Salt
1/2 cup of dairy/soy free mini chocolate chips (we like the Enjoy brand)
Set oven to 400 degrees
Grease a mini muffin pan
Add bananas, peanut butter, eggs, honey, vanilla, baking soda, and salt to a blender. Blend well for 1 minute.
Use a cookie dough scoop to fill each muffin tin with batter. Or fill each 3/4 full with a spoon.
Sprinkle the top of the batter with chocolate chips.
*Don’t mix the chips into the thin batter. I learned the hard way. They tend to sink to the bottom of your blender and muffin tin as well. The chocolate will stick and burn making them hard to get out of the pan. (pictured below) They taste just as good with the chips sprinkled on the top! (pictured above)
Bake 9 minutes
Let pan cool then transfer to cooking rack.