Gluten free Peanut Butter Chocolate Chip Mini Muffins

Makes 34 mini muffins
INGREDIENTS:
1 cup natural peanut butter
2 medium ripe bananas
2 large eggs
7 tablespoons raw honey (agave syrup may be substituted)
1 1/2 tablespoon pure vanilla extract
1/2 teaspoon baking soda
1/4 tsp salt
1 cup mini semi-sweet chocolate chips (I use dark chocolate)

DIRECTIONS:
Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray,set aside.
Place the first 7 ingredients into blender, and blend on high speed until creamy and smooth.
Stir in chocolate chips by hand.
Using a tablespoon drop 1 tablespoon into each cavity 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, springy to the touch, and a toothpick comes out clean. Allow muffins to cool in pans for about 10 minutes, or until they are firm enough to handle.
These are amazing fresh,, but will keep airtight at room temperature for 5 days, or in the freezer for 4 months.
These are so super yummy!!! You would never guess there was no flour in here!!! They were bouncy and soft.

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