We love muffins and peanut butter in this house and I love bringing muffins on our road trips for quick breakfasts or easy snacks, but the regular size muffins get squished so easily and end up a crumbly mess. These flourless peanut butter chocolate chip mini muffins from Averie over at averiecooks.com are awesome and they travel much better than a bigger muffin. An added bonus, they’re gluten free! Super moist and pop-able, nothing goes better together than peanut butter and chocolate, or peanut butter and banana for that matter. These little guys come together pretty quickly as they are mixed in a blender or food processor. When taking them on trips I make them ahead of time and freeze them until the day we leave. They then get stored at the top of our cooler (if there’s room in the cooler) or at the top of our “food bag.”
Flourless Peanut Butter Chocolate Chip Mini Muffins
Ingredients:
1 medium ripe banana, peeled
1 large egg
Heaping 1/2 cup creamy organic, natural peanut butter (make sure the ingredients are just peanuts and salt)
1-2 tablespoons honey
1 tablespoon vanilla extract
1/4 teaspoon baking soda
Pinch of salt (I don’t include salt since the peanut butter is salted, if you use unsalted peanut butter, add a bit of salt)
Heaping 1/2 cup mini semi-sweet chocolate chips
Directions:
Preheat oven to 400°. Line your mini muffin tins with liners or spray with oil. I like the unbleached mini muffin cup
Turn the food processor on and blend until well mixed. Then stir in the chocolate chips.
Fill each muffin cup almost to the top. I like to use a small cookie scoop for this, it is just the right size.
Pop them into the oven and bake for 8-10 minutes, or until the tops spring back when touched or a toothpick comes out clean. They do puff up a bit in the oven and then sink a bit as they cool.
Remove from pans after they have cooled a bit. Store in an airtight container on the counter for up to 5 days or freeze for later. I have also kept these in the fridge for longer than 5 days and though the texture changes a bit, they are still great when stored in the fridge.
Ingredients
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- Preheat oven to 400°.
- Line your mini muffin tins with liners or spray with oil.
- Put all of the ingredients, minus the chocolate chips, in the bowl of a food processor or blender.
- Turn the food processor on and blend until well mixed.
- Stir in the chocolate chips.
- Fill each muffin cup almost to the top (makes 17-21 based on the size of your banana). I like to use a small cookie scoop for this, it's just the right size.
- Pop them into the oven and bake for 8-10 minutes, or until the tops spring back when touched or a toothpick comes out clean. They do puff up a bit in the oven and then sink a bit as they cool.
- Remove from pans after they have cooled a bit.
- Store in an airtight container on the counter for up to 5 days or freeze for later. I have also kept these in the fridge for longer than 5 days and though the texture changes a bit, they are still great when stored in the fridge.
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