Cookie Dough (Flourless) Muffin Bites
I love these little bites SO much! I almost exclusively make them with almond butter. I leave them in the freezer and eat them right from there! They really do remind me of cookie dough. So yummy and healthy!!
Equipment
- Blender (or food processor
- Non-stick mini muffin pan
Ingredients
- 1 medium ripe banana
- 1 large egg
- 1/2 cup almond butter Can also sub for natural (no sugar added) peanut butter
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- pinch of salt to taste
- 1/2 cup mini semi-sweet chocolate chips Plus more for sprinkling on top, if desired.
Instructions
- Preheat oven to 400 degrees. Spray mini muffin pan with nonstick spray.
- Add all ingredients except the chocolate chips to the blender and blend until combined well.
- Remove the mixture into a bowl and stir in the chocolate chips.
- Using a 1 tablespoon cookie scoop, drop a mound of batter into each prepared muffin cup.
- Bake for 9-10 minutes or until the tops are set and ‘springy’. Allow muffins to cool slightly in the pan, before removing them.