Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

1 medium ripe banana, peeled
1 massive egg
1 tablespoon vanilla extract
1/4 teaspoon baking soda
three tablespoons honey (agave or maple syrup can be substituted)
heaping 1/2 cup creamy peanut butter (I endorse the use of conventional storebought peanut butter, and not natural or homemade)
pinch salt, optional and to taste
heaping half cup mini semi-candy chocolate chips

Preheat oven to 400F. Prepare mini muffin pans with the aid of spraying very well with floured cooking spray, or grease and flour the pans; set aside. If preserving gluten-loose for fitness motives, actually use cooking spray or grease the pan.
To the canister of a blender, upload first 7 elements, thru elective salt, and mix on excessive speed until smoothy and creamy, approximately 1 minute.
Add chocolate chips and stir in via hand; don’t use the blender as it will pulverize them.
Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), shape rounded 1 tablespoon mounds and place mounds into organized pans. Each cavity ought to be filled to a stable 3/4 full.
Bake for eight to nine mins, or till the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out smooth, or with a few moist crumbs, however no batter. Due to their small size and oven variance, make certain to observe your desserts intently, and bake until accomplished. Allow truffles to chill in pans for approximately 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are fine fresh, but will preserve hermetic at room temperature for up to 5 days, or inside the freezer for up to 4 months.