Flourless Double Chocolate Peanut Butter Mini Blender Muffins

Directions

1. 1
   Add heaping 1/2 cup chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.Using a tablespoon or small cookie scoop, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
2. 2
   Sprinkle each muffin with a generous pinch of chocolate chips.
3. 3
   Bake for 8 to 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. ** (see note)Allow muffins to cool in pans for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. It’s normal for muffin tops to be quite domed in the oven but flatten as they cool.Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.NOTES*I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate.**That’s a large range with baking time and I find with medium bananas, there’s less batter, the cavities are less full, and 8-9 minutes is about right. With a larger banana or slightly more batter in each muffin cavity, 11-12 minutes is right. For these, I used a large banana and baked 11:3
4. 4
   Due to the mini size and oven variance, watch your muffins closely, and bake until done.