1 med ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter
3 tablespoons honey
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips
Preheat oven to 400F. Prepare mini muffin pans by grease and flour the pans; set aside. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute. Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them. Using a tablespoon form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Enjoy

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