These Flourless Mini Peanut Butter Chocolate Chip Muffins are a delightful, bite-sized treat that’s both naturally gluten-free and irresistibly delicious. With a base of ripe banana and creamy peanut butter, these muffins are moist, rich, and packed with chocolatey goodness. Perfect for a quick breakfast, snack, or even dessert, they are easy to make and require just a few simple ingredients. The recipe blends everything together in a flash, making it an ideal option for busy mornings or spontaneous baking sessions.
Ingredients:
- 1 medium ripe banana, peeled
- 1 large egg
- Heaping 1/2 cup creamy peanut butter (use classic store-bought, not natural or homemade)
- 3 tablespoons honey (agave or maple syrup can be substituted)
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- Pinch of salt, optional and to taste
- Heaping 1/2 cup mini semi-sweet chocolate chips
Instructions:
- Prepare the Oven and Pans:
- Preheat your oven to 400°F (200°C).
- Prepare your mini muffin pans by spraying them very well with floured cooking spray or by greasing and flouring the pans. If you’re keeping the recipe gluten-free, just use cooking spray or grease the pan without flour.
- Blend the Ingredients:
- In a blender, combine the ripe banana, egg, peanut butter, honey, vanilla extract, baking soda, and salt (if using).
- Blend on high speed for about 1 minute, or until the mixture is smooth and creamy. The batter should be well-mixed with no lumps remaining.
- Add the Chocolate Chips:
- Transfer the batter to a mixing bowl, and gently fold in the mini chocolate chips using a spatula. Avoid using the blender for this step, as it will pulverize the chocolate chips.
- Fill the Muffin Pans:
- Using a tablespoon or a small cookie scoop that’s been sprayed with cooking spray (this helps the batter slide off easily), fill each mini muffin cavity to about 3/4 full. This ensures that the muffins will rise nicely without overflowing.
- Bake the Muffins:
- Place the muffin pans in the preheated oven and bake for 8 to 9 minutes. The tops should be set, domed, and springy to the touch. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, but not wet batter.
- Due to the small size of these muffins and potential oven temperature variations, keep a close eye on them to avoid overbaking.
- Cool and Serve:
- Allow the muffins to cool in the pans for about 10 minutes. This allows them to firm up and makes them easier to handle.
- Once cooled, remove them from the pans and enjoy!
Storage:
- These mini muffins are best enjoyed fresh. However, they will keep well in an airtight container at room temperature for up to 5 days.
- For longer storage, you can freeze the muffins for up to 4 months. To enjoy, thaw them at room temperature or warm them slightly in the microwave.
Tips:
- Banana Ripeness: Use a ripe banana for the best flavor and texture. The natural sweetness of a ripe banana complements the peanut butter and chocolate beautifully.
- Peanut Butter: It’s important to use classic store-bought peanut butter for this recipe. Natural or homemade peanut butter can alter the texture due to their oil separation and different consistency.
- Portion Control: Using a small cookie scoop or tablespoon helps ensure uniform muffin sizes, which leads to even baking.
- Chocolate Chips: You can experiment with different types of chocolate chips, such as dark or milk chocolate, depending on your preference.
These Flourless Mini Peanut Butter Chocolate Chip Muffins are perfect for satisfying your sweet tooth while keeping things simple and gluten-free. Enjoy them warm from the oven for a gooey chocolate experience, or pack them in lunches for a tasty treat on the go!
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