double dark chocolate peanut butter banana blender muffins

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I follow a girl named Sara Stewart on Instagram [@sara.haven]. I found her account on my discovery page a while ago, probably due to the number of Trader Joe's related accounts that I also follow. However it happened, I'm glad that I stumbled upon her page. Her account is a great follow. She posts a lot of recipes, meal prep ideas, and great pictures of food. She is a very relatable person with very relatable[food] content and I am all about it.

She posts a lot of "blender" recipes. Pretty self-explanatory, but all you have to do is throw the ingredients into a food processor or blender to make the batter. Sounds easy enough. I have never tried any of the blender recipes before but always have them bookmarked. In the corner of my kitchen were a couple spotty bananas begging to be used, so I thought today would be a good day to try one of her recipes. I had all the ingredients already, so I saved myself from having to brave the crazy grocery shopping experience for at least another day.


Double Dark Chocolate Peanut Butter Banana Blender Muffins
Recipe by Sara Stewart (per @sara.haven on Instagram)
Yields about 12 muffins (if you use a cupcake pan like I did)

INGREDIENTS
1 cup creamy peanut butter (can swap with almond or cashew butter)
2 ripe bananas
2/3 cup cocoa powder
2 eggs
6 tablespoons honey (or maple syrup)
2 tsp vanilla extract
1/2 tsp baking soda
pinch of salt
1/2 cup mini chocolate chips + more for muffin tops (I used regular chips instead of mini)

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. In food processor or blender, combine all ingredients except chocolate chips. Blend until smooth.
3. Stir in chocolate chips.
4. Pour into greased muffin tins. (I used a cupcake pan and filled them about 2/3 full with the batter.) Dot tops with extra chocolate chips, if desired.
5. In preheated oven, bake 12-15 minutes or until tops have risen.
6. Eat right away or store in an airtight container.




Yes, this turned out just as amazing and easy to make as she made it look on her page. They are fudgey and delicious. You wouldn't even think these are flourless, because the texture is on point. I have more spotty bananas so I may try another one of her blender recipes later this week since this was such a success. 

In case you are wondering, Ryan and I are not eating all of the food I am making. My mom just came by for another curbside pickup. I packed some of the Mediterranean Style Orzo Pasta Salad I just made and a half dozen of these cute little muffins, so my parents can avoid the grocery stores as much as possible, too. 

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