TZIPORAH'S PEANUT BUTTER POPPERS 1 large ripe banana 1 large egg 1/2 cup (heaping) creamy peanut butter 3 tbsp honey or agave 1 tbsp vanilla extract 1/4 tsp baking soda pinch salt 1/2 cup mini semi-sweet chocolate chips Directions: 1. preheat oven to 400F. Put cupcake liners in mini muffin tin or spray with cooking spray and set aside. 2. add all ingredients to blender except chocolate chips and blend on high speed until smooth and creamy, about 1 minute. Be sure to scrape down sides at least once to make sure you get all the ingredients in. 3. Pour into a bowl and add chocolate chips. Stir into batter with a spoon or spatula. 4. Using a tablespoon or cookie scoop, place batter into mini muffin tins. Each space should be filled 3/4 full and recipe makes 24 muffins. 5. Bake for 8-10 minutes or until tops are golden brown, domed, and springy to the touch. Also, a toothpick inserted should come out clean or with a few moist crumbs but no batter. Make sure you watch them closely so they don't burn. 6. Cool muffins in pan for about 10 minutes then enjoy fresh! They will store at room temperature up to 5 days or in the freezer for up to 6 months. 1 muffin is about 75 calories, 4g fat, 1g fiber, 5g sugar, 2g protein and 5% iron.
