Double Chocolate Mini Muffins


June 23, 2016

  • Cook: 15 mins
  • Yields: 12 mini muffins


2 medium ripe bananas, broken pieces

1 cup peanut butter (store-bought creamy is best. We don't recommend the natural ones here due to oil separation),

2 eggs

1/2 cup unsweetened cocoa powder

5 T. maple syrup or honey

2 T. vanilla extract

1/2 t. baking soda

pinch salt

1/2 cup mini chocolate chips


1Preheat oven to 400° F.

2Grease a 24 count mini muffin pan.

3In a blender or food processor, blend all well for 1 minute.

4Using a cookie scooper or spoon, fill muffin tins 3/4 full.

5Use spatula to scrape all batter from blender to use.

6Then take 1/2 cup mini chocolate chips (Enjoy Life chocolate chips for a dairy free option).

7Sprinkle a small amount of chips on each muffin top until all chips are distributed evenly.

8Bake for 10-12 minutes, or until muffins are dome-shaped and springy to the touch.

9Remove from oven and let cool in pan 15 minutes until firm.

10Gently use a butter knife to go around all the edges to loosen and remove each from pan.

11Store in airtight container.