Ingredients
The following ingredients have 12 Servings
- 2 eggs
- 2 very ripe bananas,14 ounces
- 1/4 cup maple syrup
- 2 Tablespoons avocado oil
- 1 Tablespoon vanilla extract
- 1/4 Teaspoon sea salt
- 1 cup natural peanut butter, (no added oil, salt, or sugar), or cashew butter for Paleo
- 1/2 cup cocoa powder
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- Optional: 1/4 cup mini chocolate chips + 3 Tablespoons for decorating
- Optional 12 teaspoons of peanut butter for decorating
Instruction
- Preheat the oven to 350ºF and lightly grease 12 slots of a muffin tin.
- Place all of the ingredients except the chocolate chips into a high powered blender, and blend starting on low. Use the tamper to keep the mixture moving and blend, increasing the speed if necessary until the batter is smooth.
- If you don’t have a high powered blender, blend just the eggs and bananas until smooth. Then mix in the rest of the ingredients by hand.
- When the batter is smooth, mix in the 1/4 cup of the optional chocolate chips by hand.
- Portion the batter evenly into the 12 slots of the greased muffin tin.
- If you want to add a peanut butter swirl, place 1 teaspoon of peanut butter on the top of each muffin. Then using a toothpick, swirl the peanut butter into the chocolate batter.
- Then evenly sprinkle the additional 3 Tablespoons of chocolate chips over the muffin tops if desired.
- Bake the muffins until puffed in the middle and a toothpick inserted in the middle comes out clean, about 20-25 minutes.
- Cool for 15-20 minutes on a cooling rack before carefully removing the muffins from the tin.
- Serve immediately, or cool until they reach room temperature before freezing them in an airtight container for up to 1 month.
