Flourless Chocolate Chip Banana Muffins

Flourless?  Easy?  Chocolate chips? And in your mouth in ten minutes?  Oh man, you have my attention.  Super moist, light, and ultra chocolatey.  This (mostly) guilt-free treat is one for the books. Stick a couple in your husbands work bag, or in your child's lunch box and they will be singing your praises all day long.  

Though, I must warn you.  These muffins are dangerous.  I may or may not have eaten three in one sitting.  

Maybe four.  

Five, okay!  

Six?  

Buuuuuut they are gluten-free, grain-free, dairy-free, and soy-free.  So I'm not going to allow myself to feel that guilty about it. 

Flourless Chocolate Chip Banana Muffins

YEILDS: About 17 mini muffins

ingredients

1 medium ripe banana

1 large egg

heaping 1/2 cup of peanut butter (I like the Justin's Brand - all natural, no added sugar, and creamy like your childhood favorite.)

3 tablespoons pure maple syrup or honey

1 tablespoon vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon salt

heaping 1/2 cup mini semi-sweet chocolate chips - Use Enjoy Life chocolate chips brand to keep it dairy, soy, and  gluten free

directions

Preheat oven to 400 degrees.  Spray a mini muffin tin with an all-natual cooking spray.  

Combine the first 7 ingredients into a blender and blend on high for one minute.

Add in the chocolate chips and stir with a spatula; do not mix using the blender as that will pulverize the chocolate chips.

Using a small cookie scoop or tablespoon that has been sprayed with cooking spray, scoop tablespoon mounds into each tin; about 3/4 full.

Bake 8-9 minutes, or until tops are lightly browned and a toothpick comes out clean.  Watch the mini muffins closely as they can become overdone quickly.  

Muffins can be stored in an airtight container for up to 4 days, but are best eaten fresh.  

Recipe adapted from Averie Cooks