Healthy peanut butter mini muffins


My most recent pregnancy craving has been peanut butter cookies. Yesterday I ate 2 Nutter Butters and also stole a couple bites of my sons freshly baked peanut butter cookie from the restaurant we went to. I have been wanting to make peanut butter cookies but if you know me well at all, you know I don't do well with baking. I rarely have what I need in my pantry to accomplish most recipes. When it comes to cooking I pride myself on my ability to just throw together a meal without needing a recipe. Baking doesn't work that way, unless you are indeed a master baker. I am not. In most cases a recipe needs to be followed. Most recipes include an insane amount of sugar, oil, or butter. That is another reason I struggle with classic cookie recipes. When I attempt to make a healthier version or a recipe, about 70% of the time my baked goods end up in the garbage. But, after dinner last night I so desperately needed something peanut buttery that I decided to try out my non-existent baking skills, yet again. To my surprise, they turned out perfect!

FLUFFY - SWEET - DELICIOUS

Ingredients:
1/2 cup homemade coconut meal ( or coconut flour )
1 ripe banana
1 cup natural peanut butter ( chunky or smooth )
1 scoop of protein ( I used a vanilla organic plant based protein )
1/4 cup dark chocolate chips
1/4 cup dark brown sugar or honey ( optional for extra sweetness )
1 egg
1 tsp real vanilla extract
1/4 tsp salt
1 small dash of milk or water to thin out the mix

Directions:
Put all ingredients into a mixing bowl and mix until well combined.
Pour mixture into a well greased mini muffin tin.
These expand slightly, but not much so feel free to fill them to the top.
This will make 15-20 mini muffins depending on how full you fill the cups.

Bake at 350 for 15 minutes.

Let them cool, and eat 1! or 2!

.... or 4 ... yes, I ate 4 of them.