Instructions

• Preheat oven to 400°F. Spray mini muffin pan(s) very well with nonstick cooking spray or lightly grease them; do not flour the pans.
• Place the banana, egg, heaping 1/2 cup creamy peanut butter, 3 tablespoons honey (or agave/maple), 1 tablespoon vanilla extract, 1/4 teaspoon baking soda, and a pinch of salt (if using) into the blender canister.
• Blend on high until the batter is smooth and creamy, about 1 minute. If needed, stop and scrape down the sides, then blend briefly again.
• Transfer the batter to a bowl (or remove the blender blade) and fold in the heaping 1/2 cup mini semi-sweet chocolate chips by hand so the chips remain intact.
• Lightly spray a tablespoon or small cookie scoop with cooking spray. Use it to portion rounded 1-tablespoon mounds of batter into the prepared mini muffin cavities, filling each about 3/4 full.
• Bake for 8–9 minutes, watching closely. The muffins are done when tops are set, domed, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter.
• Let the muffins cool in the pan for about 10 minutes, until firm enough to handle, then remove them to a wire rack or plate to finish cooling.
• Store airtight at room temperature for up to 5 days, or freeze for up to 4 months.