If you know me at all, you know that “small bites” is kind of my thing. Many of my clients choose the small bites route for their parties, and they can tell you, without a doubt, the guests leave the party satisfied and FULL. Though I am the Queen of Small Bites (yes, I gave myself that title), a friend of mine passed along an amazing recipe for bite-sized muffins that she found on www.averiecooks.com . She raved about these because they are a triple threat. They are extremely easy to make, hence their name, they are tasty and they are healthy. FOR REAL! They are gluten-free, grain-free, soy-free, oil-free and refined sugar-free. Now let’s be clear- healthy does not mean you will go hungry, these little suckers are filling! Most important of all, they are DELICIOUS!!!

Fun Fact: Try substituting flaxseed meal in place of the egg. This is now my friend’s preferred version, not just because the added fiber makes them extra filling, but it also makes a delicious pseudo raw cookie dough that’s healthy and safe to eat! She makes extra batter and stores it in an airtight container in the refrigerator…lets it get cold and voila! Also, using flaxseed and maple syrup instead of egg and honey makes this recipe vegan!

You can also increase the protein content by adding a scoop of your fav protein powder.

Check out the recipe below and leave a comment on how you liked them! I’ll bet you can’t eat just one!  🙂

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

Yield: 17 mini-muffins

INGREDIENTS:

1 medium ripe banana, peeled

1 large egg*

Heaping 1/2 cup creamy peanut butter (classic store-bought peanut butter recommended, not natural or homemade)

3 tablespoons honey (agave or maple syrup may be substituted)

1 tablespoon vanilla extract

1/4 teaspoon baking soda

Pinch salt, optional and to taste

Heaping 1/2 cup mini semi-sweet chocolate chips

*1 Tbsp Flaxseed mixed with 3 Tbsp. Water, replaces one egg.

DIRECTIONS:

Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.

To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smooth and creamy, about 1 minute.

Remove batter to a bowl.

Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.

Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1-tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.

Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done.

Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle.

Muffins are best fresh but will keep in airtight container at room temperature for up to 5 days, or in the freezer for up to 4 months.

Click here for a printable copy of the Blender Muffins Recipe

Check out my Sample App Party Menu or my Dessert Bites page to see a variety of the small bites I offer.

http://eatyourheartoutedibles.com/sample-appetizer-menu/

http://eatyourheartoutedibles.com/treats/mini-bites/

Averie provides a how-to video, AWESOME images, and nutritional facts for this recipe! Check out her website!

https://www.averiecooks.com/flourless-peanut-butter-chocolate-chip-mini-blender-muffins/#