| Cook Time | 9 minutes |
| Servings | muffins |
Ingredients
- 1 Banana peeled
- 1 Egg
- 1/2 cup Creamy Peanut Butter
- 3 tablespoons Honey
- 1 tablespoon Vanilla Extract
- 1/4 teaspoon Bi Carbonate of Soda
- pinch Salt optional and to taste (I used athat was probably about 1/8 tsp)
- 1/2 cup Mini Chocolate Chips divided
Ingredients
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Instructions
- Preheat the oven to 200 C. Spray a 24-cup mini-muffin tin with non-stick spray.
- Add the banana, egg, peanut butter, honey, vanilla, baking soda and salt to your blender jar. Blend until a smooth puree.
- Stir in the chocolate chips. Reserve 2 Tbsp of the mini chocolate chips for topping the muffins.
- 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.
- 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.
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