Peanut Butter Banana Blender Mini Muffins - GLUTEN FREE

Name: Peanut Butter Banana Blender Mini Muffins - GLUTEN FREE
Cuisine: American
Ingredients: 1 medium ripe banana, peeled; 1 large egg; 1/2 cup creamy peanut butter; 3 tablespoons honey; 1 tablespoon vanilla extract; 1/4 teaspoon baking soda; pinch salt, optional and to taste (I used a pinch that was probably about 1/8 tsp); 1/2 cup mini semi-sweet chocolate chips, divided

5 steps

Updated at: Thu, 17 Aug 2023 00:05:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories65.6 kcal (3%)

Total Fat4 g (6%)

Carbs6.6 g (3%)

Sugars4.9 g (5%)

Protein1.9 g (4%)

Sodium40.2 mg (2%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

½ cupcreamy peanut butter

3 tablespoonshoney

1 tablespoonvanilla extract

¼ teaspoonbaking soda

salt

optional and to taste, I used a pinch that was probably about

½ cupmini semi-sweet chocolate chips

divided

Instructions

Step 1

Preheat the oven to 400 F. Spray a 24-cup mini-muffin tin with non-stick spray.

Step 2

Add the banana, egg, peanut butter, honey, vanilla, baking soda and salt to your blender jar. Blend until a smooth puree.

Step 3

Stir in the chocolate chips. Reserve 2 Tbsp of the mini chocolate chips for topping the muffins.

Step 4

Pour tablespoonfuls of the batter into the mini-muffin tin. You should be able to fill all 24 of the muffin cavities with batter. Now sprinkle the remaining chocolate chips on top of each muffin.

Step 5

Bake in the preheated oven for 7-9 minutes, or until the muffins are brown around the edges and if you stick the middle of a muffin with a toothpick, no crumbs cling to the toothpick.