Ingredients

The following ingredients have 4 Servings
  • 1 cup peanut butter or Sunbutter
  • 1 cup roughly chopped very ripe banana
  • 1 cup roughly chopped raw zucchini ((or summer squash))
  • 1 cup kale leaves, lightly packed ((or spinach))
  • 3 eggs
  • 1/4 cup honey ((or maple syrup))
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon baking powder
  • chocolate chips ((optional))

Instruction

  • Preheat oven to 350 degrees F and grease a mini or standard-size muffin tin with nonstick spray.
  • Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the blender and/or using the stick that came with it to move the ingredients around if needed.
  • Fill muffin cups about 1/2 full using about 1/4 cup batter in each. Top with chocolate chips, if using.
  • For regular muffins: Bake 22-24 minutes or until a cake tester inserted into the center comes out clean.
  • For mini muffins (or a donut pan): Bake 14-16 minutes or until a cake tester inserted into the center comes out clean.
  • Let cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.