If the regular version of this recipe is not good enough, you can cake them chocolatey, too! How delicious do these look?
averiecooks.com
Ingredients:
- Heaping 1/2 cup of store-bought/no-mix peanut butter (you don’t want oily or separated peanut butter)
- 1 egg
- 1 banana
- 1/3 cup natural unsweetened cocoa powder
- 3 tbsp honey
- 1 tbsp vanilla extract
- 1/4 tsp baking soda
- pinch salt (optional but it does make the chocolate flavor POP)
- 1/2 cup mini semi-sweet chocolate chips (leave extra to sprinkle on top)
Directions:
- Prep the mini-muffin sheet by spraying with cooking spray or greasing
- Add all the ingredients except the chocolate chips to the blender. Blend till very smooth-about 1 minute.
- Add the chocolate chips and stir in by hand.
- Using a small cookie scoop, drop rounded 1 tbsp mounds into the prepared muffin pan. Each one should be filled 3/4 full.
- Bake 8-12 minutes until set and toothpick comes out clean. You will have to keep your eye on it because depending on the amount of batter and the amount of banana, they can cook through quicker. Check them at 8 minutes for sure.
These will keep in the freezer for several months but I am pretty sure they will never make that far.
To get 15 more incredible variations on this recipe, click through!
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