Peanut butter chocolate chip muffins
Try this Peanut butter chocolate chip muffins recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
contains gluten
red meat free
contains eggs
contains honey
dairy free
vegetarian
pescatarian
- 1 large egg
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- pinch salt optional and to taste
- 1 medium ripe banana peeled
- heaping 1/2 cup creamy peanut butter (i recommend and not natural or homemade)
- 3 tablespoons honey (agave or maple syrup may be substituted)
- heaping 1/2 cup mini semi-sweet chocolate chips
- Carbohydrate 2.01295000323377 g
- Cholesterol 333.5125 mg
- Fat 51.0074850000153 g
- Fiber 0 g
- Protein 6.77993500001534 g
- Saturated Fat 30.7021000000026 g
- Serving Size 1 1 (119g)
- Sodium 398.014000002301 mg
- Sugar 2.01295000323377 g
- Trans Fat 4.0603010000092 g
- Calories 515 calories
1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan. 2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
