These muffins are like little bites of chocolate heaven! This is coming from someone who really does not like mini muffins.
I just really cannot stand mini muffins though. They are just so small!
One bite. Done. That is just not gonna do it for me. I need more.
I desperately need more than one bite.
But these muffins! These muffins are different. That one (maybe two) bite(s) are so rich and delicious that it is more than enough when you are done. I really did not need more than one muffin.
That is not to say I didn’t want another muffin. I always want another muffin.
The best part? These taste like the most decadent dessert, but actually have no flour or refined sugar. You may be a convert to mini muffins after trying these too. You may never have to bake a full sized muffin again.
Basically what I am telling you is that if you want that second mini muffin, go for it!
Chocolate Peanut Butter Mini Muffins
1 large over ripe banana, mashed
1/2 cup natural peanut butter
1/3 cup unsweetened cocoa powder
1/4 cup honey
1 tbsp vanilla extract
1/2 tsp baking soda
pinch of salt
1/2 cup dark chocolate chips
Preheat oven to 400 degrees. In a food processor, add banana, egg, peanut butter and cocoa powder. Pulse. Add honey, vanilla, baking soda and salt. Pulse until smooth, about 30 seconds. Take out blade. Fold in chocolate chips. Using a tablespoon or cookie scoop, scoop into mini muffin pan lined with liners or lightly sprayed. Bake for 10-12 minutes or until set. Let cool completely, at least 30 minutes before removing from pan. These are very delicate! Enjoy immediately, or place in a tightly sealed container for 1 day on the counter, 3 days in the refrigerator or freeze for up to one month. Makes 15 muffins.