Flourless Chocolate Muffins
Prep Time5 minutes mins
Cook Time7 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 23 muffins
Calories: 80kcal
Preheat oven to 400° and line a mini muffin tin with 23 liners. Set aside.
Combine banana, maple syrup, SunButter, egg, vanilla, baking soda, and cacao powder in a blender or food processor and blend until smooth. This should take less than a minute.
Scoop into the muffin liners and top with the chocolate chips. Bake for 7 minutes.
Store covered in the fridge for up to a week.
*If you don't need them nut free then use any nut butter.
*To make regular size muffins, bake at 375° for 14 minutes. Will make 7.
Calories: 80kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 16mg | Potassium: 66mg | Fiber: 1g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg