Peanut Butter Banana Chocolate Chip Mini Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 74.3
  • Total Fat: 4.4 g
  • Cholesterol: 7.8 mg
  • Sodium: 52.6 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Peanut Butter Banana Chocolate Chip Mini Muffins calories by ingredient


Introduction

These are gluten free, easy to make and delicious! These are gluten free, easy to make and delicious!
Number of Servings: 24

Ingredients

    1.0 large Egg, fresh, whole, raw
    0.12 tsp Salt
    1.0 tbsp Vanilla Extract
    1.0 medium (7" to 7-7/8" long) Banana, fresh
    0.5 cup Peanut Butter, smooth style, with salt
    0.25 tsp Baking Soda
    3.0 tbsp Honey
    8.0 tbsp *Nestle Mini Chocolate Chips
    13.0 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g

Directions

Preheat the oven to 400 F. Spray a 24-cup mini-muffin tin with non-stick spray. Do NOT use cupcake liners. The batter will stick to them. Mash the banana until fairly smooth in a medium bowl. Add the egg, peanut butter, honey, vanilla, baking soda and salt to the banana puree. MIx all ingredients well, to a smooth puree consistency. Stir in the chocolate chips. Pour tablespoonfuls of the batter into the mini-muffin tin. There should be enough batter to fill 24 mini muffin cavities. with batter. Bake in the preheated oven for 7-9 minutes, or until the muffins are brown around the edges. Test doneness by sticking a toothpick into the middle of a muffin. It should come out dry. Serving Size: Makes 24 mini Muffins

Number of Servings: 24.0

Recipe submitted by SparkPeople user SMITJN.