Breakfast

Peanut Butter Banana Chocolate Chip Mini Muffins is for Breakfast, Dessert.

Peanut Butter Banana Chocolate Chip Mini Muffins takes 10 minutes to prepare.

Peanut Butter Banana Chocolate Chip Mini Muffins takes 7 minutes to cook.

Peanut Butter Banana Chocolate Chip Mini Muffins makes 24 servings.

The ingredients for Peanut Butter Banana Chocolate Chip Mini Muffins are:

1.0 large Egg, fresh, whole, raw
0.12 tsp Salt
1.0 tbsp Vanilla Extract
1.0 medium (7" to 7-7/8" long) Banana, fresh
0.5 cup Peanut Butter, smooth style, with salt
0.25 tsp Baking Soda
3.0 tbsp Honey
8.0 tbsp *Nestle Mini Chocolate Chips
13.0 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g

Here is how you make Peanut Butter Banana Chocolate Chip Mini Muffins:

Preheat the oven to 400 F. Spray a 24-cup mini-muffin tin with non-stick spray. Do NOT use cupcake liners. The batter will stick to them. Mash the banana until fairly smooth in a medium bowl. Add the egg, peanut butter, honey, vanilla, baking soda and salt to the banana puree. MIx all ingredients well, to a smooth puree consistency. Stir in the chocolate chips. Pour tablespoonfuls of the batter into the mini-muffin tin. There should be enough batter to fill 24 mini muffin cavities. with batter. Bake in the preheated oven for 7-9 minutes, or until the muffins are brown around the edges. Test doneness by sticking a toothpick into the middle of a muffin. It should come out dry. Serving Size: Makes 24 mini MuffinsNumber of Servings: 24.0Recipe submitted by SparkPeople user SMITJN.

The nutritional information for Peanut Butter Banana Chocolate Chip Mini Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 74.3

• Total Fat: 4.4 g
• Cholesterol: 7.8 mg
• Sodium: 52.6 mg
• Total Carbs: 7.6 g
• Dietary Fiber: 0.7 g
• Protein: 1.8 g

The dietary needs meet for Peanut Butter Banana Chocolate Chip Mini Muffins is Gluten Free