Flourless Peanut Butter Chocolate Chip Muffins

Servings: about 20 mini muffins
21-Day Fix Containers: none. Use as a treat when you need a "cheat"

Ingredients:
1 medium ripe banana, peeled
1 large egg
1/2 cup creamy peanut butter (best if not "natural" or homemade)
3 Tbsp honey
1 Tbsp vanilla extract
1/4 tsp baking soda
Pinch of salt (optional and to taste)
1/2 cup mini semi-sweet chocolate chips

Directions:
~ Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray. Set aside.
~ Blend first 7 ingredients (everything except the chocolate chips) on high speed until smooth and creamy (about 1 minute).
~ Add chocolate chips and stir by hand until combined.
~ Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps the batter slide off the spoon or scoop easily), form rounded 1 Tbsp mounds and place mounds into prepared pans. Each muffin should be filled to a solid 3/4 full.
~ Bake for 8 - 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs but no batter.
~ Allow muffins to cool in the pan for about 10 minutes, or until they have firmed up and are cool enough to handle. Muffins are best fresh but can be stored at room-temperature in an air-tight container for 5 days, or in the freezer for up to 4 months.