1 medium/large ripe banana, peeled 1 large egg heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate) 1/3 cup unsweetened natural cocoa powder 3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted) 1 tablespoon vanilla extract 1/4 teaspoon baking soda pinch salt, optional and to taste heaping 1/2 cup mini dark chips + more for sprinkling muffin tops
DIRECTIONS: Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside. To the canister of a blender, add first 8 ingredients, through optional salt, and blend on high speed until smooth and creamy, about 1 minute. Coupons Add heaping 1/2 cup chocolate chips and stir in by hand; don't use the blender because it will pulverize them. Using a tablespoon or small cookie scoop, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full. Sprinkle each muffin with a generous pinch of chocolate chips. Bake for 8 to 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Allow muffins to cool in pans for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. It's normal for muffin tops to be quite domed in oven but flatten as they cool. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.