Clean Chocolate Chip Brownie Muffins

Clean Chocolate Chip Brownie Muffins

So last night I wanted to make cookies, like really really wanted some cookies. But, I had just finished my T25 workout, and didn’t want to undo all that hardwork by the choices I made in the kitchen.

So I did a quick pinterest search for a healthier alternative to satisfy my sweet craving. I stumbled across a recipe for chocolate mini muffins. I adapted the recipe to fit clean eating standards and also because I don’t have mini muffin tins. So, after some adjustments, they became what I’m calling Clean Chocolate Chip Brownie Muffins. We took them to a friends house and they were a hit! Enjoy!

Yield: 1 dozen muffins

Nutrition: Estimated 75 calories/muffin. Clean. No flour. No butter. No oils. No artificial sweeteners.
21-Day Fix Portion: 1 yellow substitute per muffin

Ingredients

• 2 small-medium bananas
• 1 egg
• ½ cup natural peanut butter
• ½ cup unsweetened cocoa powder
• 3 tbsp honey
• ¼ tsp baking powder
• Pinch of salt
• ¼ cup dark chocolate chips, plus a few more to put on top

Directions

1. Combine all ingredients except the chocolate chips into a blender. Tip: put the egg in first so that the liquid can help it blend more easily. The batter will be thick.
2. Stir in chocolate chips by hand.
3. Scoop batter into paper-lined muffin tins- fill about ⅔ full
4. Press about 3-5 additional chocolate chips into the top of each muffin
5. Bake at 400 for 10 minutes or until toothpick inserted in muffin comes out clean
6. Allow to cool briefly before serving (best served warm so the chocolate chips are all melty and delicious, but don’t want you to burn your mouth here)