I posted another version of this recipe a couple weeks ago, and I wanted to share this one with you.
They're so yummy and extremely fast and easy!
I hope you try them out!
1 medium banana
1/2 cup creamy peanut butter (a generous 1/2 cup)
3 tblsp. honey
1 tblsp. vanilla
1/4 tsp. baking soda
pinch of salt, optional
1/2 cup chocolate chips, mini or regular
Prepare a mini muffin tin with paper baking cups or generously coat with cooking spray; set aside.
Place all ingredients, except the chocolate chips, in a blender or food processor.
Blend until smooth. Stir in chocolate chips. Using a small cookie scoop, fill mini muffin cups 3/4 full. Sprinkle additional chocolate chips over the tops of the muffins, if desired. Gently press into the batter.
Bake at 400 degrees for 8-12 minutes, or until golden brown and toothpick inserted in the center comes out clean, or with a few moist crumbs.
Cool in muffin pan for 10 minutes. Remove to a clean dish towel or cooling rack to cool completely.
Store in an airtight container at room temperature for up to 5 days or up to 4 months in the freezer.