Oh man, these were good. So easy, and really nothing to call the dessert police on. There is no flour or sugar (just a tiny bit of honey). It can all be made in your blender. Since they are mini muffins you can have one, wait a bit and have a few more and not feel guilty at all. You can taste the chocolate, peanut butter, and banana. Yum!
A few notes: since we have a Vita-Mix, we blended a bit too long, and the chocolate chips were no longer in solid form, thus the look of a brownie mixture and the darker color than if the chocolate chips remained solid. Oh, and to change it up a bit we added toffee chips to the mix. Why not?
Prep time: A few mins
Cook time: 8-9 mins
Yield: 15-18 muffins
1/2 cup peanut butter (creamy)
1 tablespoon vanilla extract
3 tablespoons honey
1/4 teaspoon baking soda
1 dash of salt
1/2 cup mini semi-sweet chocolate chips (I also added some heath bar bits)
1. Preheat oven to 400F.
2. Prepare mini muffin pan(s) with cooking spray or canola oil. Flour the insides or make sure they’re greased very well if you don’t want to use flour.
3. Add all ingredients except chocolate chips into a blender and blend until creamy.
4. Stir in chocolate chips by hand.
5. Use a tablespoon and distribute batter evenly to muffin pan(s).
6. Bake for 8-9 mins. Let them cool in the pans for about 10 mins before removing.
On Sunday we caught up on a long list of items to do around the house. I went for a run, then we snuggled on the couch to fast forward through the Oscars. We paused our DVR to do laundry, and while I usually am the baker in this house, Chris decided to make these easy peasy cookies I found in a Martha Stewart magazine. They only have five ingredients:
Five Ingredient Chocolate Chip Cookies (from MarthaStewart.com)
Active Time: 10 min.
Total Time: 25 min.
1 cup almond butter
1 cup semisweet chocolate chips
1/2 cup packed light-brown sugar
2 large eggs
1/2 teaspoon coarse salt
1. Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
2. Place 1-tablespoon mounds of dough 1-inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 10 minutes.
3. Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.
Easy peasy right? They were actually quite good. On the gooey side, but I love that they have no flour, contain almond butter, and the only thing that is really bad for you is the 1/2 cup of brown sugar. What is not to love? Plus they only make 30 (2.5 dozen) so that means you do not have to eat through a few dozen cookies.