These protein-rich mini muffins are a simple blender recipe, which makes it easy for you to make (or for kids to help). I make a double batch of them regularly and they disappear SO fast. These days, I hide them in the fridge and serve a few each morning during busy school weeks when we all seem to be rushing out the door. With the added (healthy) fat from the nut butter, they satiate after a few (or maybe a handful!).

This recipe can be made with the basic ingredients, or you can supercharge it with a few optional add ins. Collagen powder can easily be added to boost protein and nutrition. If you have spinach on hand, add a good handful into the blender to get in some greens. Another way to make these heartier is to blend plain cooked lentils (see notes below), without anyone ever knowing.

This recipe is my most visited and commented on on my website to date! Hanley and Heather both wholeheartedly approve this recipe.

Peanut Butter Chocolate Chip Mini Muffins

Ingredients:
1 ripe banana, peeled
1 large egg
1/2 cup organic peanut butter (or nut butter of your choice)
3 Tablespoons maple syrup
1 Tablespoon coconut oil (melted)
1 teaspoon vanilla extract
1 tsp coconut flour (this helps thicken the batter)
1/4 teaspoon baking soda
pinch cinnamon
pinch sea salt
1/2 cup mini chocolate chips

Optional, but recommended:
1 scoop collagen powder
1 handful organic spinach
1 cup cooked plain lentils (see notes)

Directions:
1. Preheat oven to 375 F. Grease a 24-cup mini-muffin tin (coconut oil spray works great)
2. Add all ingredients (except chocolate chips) to blender and blend until smooth.
3. Stir in the chocolate chips or sprinkle on top (good job for the little ones).
4. Pour tablespoonfuls of the batter into the mini-muffin tin.
5. Bake in the preheated oven for 10-12 minutes (depending on your oven), or until the muffins are brown around the edges. Let cool. You MUST let them cool (I know it’s tough), otherwise they won’t firm up enough to come out whole. You may need a butter knife to trace edges and carefully assist each muffin out of the tin.

Notes: I prefer to bake with food-safe silicone muffin tins, they rock. Or for my double batches, I use this 48-cup mini-muffin tin. To make these even heartier, you can blend in 1-cup plain cooked lentils without anyone ever knowing! An easy way to cook plain lentils is in the Instant Pot by stirring 1 cup green or brown lentils with 3 cups water, then cooking on high for 9 minutes. Once timer goes off, allow to naturally release for 15 minutes, then strain off any excess cooking liquid. I portion out 1 cup of the cooked lentils and freeze in ziplock bags. These come in handy for this recipe, or for adding helpful fiber/nutrition to pasta sauce, soups, even salads!