Flourless Peanut Butter Muffins:

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 egg

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.