Prep Time: 5 minutes
Bake Time: 8-9 minutes
Makes 12 muffins
2 medium ripe bananas
2 large eggs
1 cup natural organic peanut butter or almond butter
6 tablespoons honey (coconut sugar or maple syrup may be substituted)
1 tablespoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: 1/2 cup dark chocolate chips
Preheat oven to 400F. Prepare muffin tin by spraying with coconut oil. Add all ingredients to the blender (except chocolate chips) and blend until smooth and creamy.
Add chocolate chips and stir in by hand. Scoop into muffin tin until 3/4 full.
Bake for 8 to 9 minutes, or until the tops are golden brown. Lasts at room temp for about 4 days, or in the freezer for up to 4 months.