These flourless muffins pack in the nutrients but taste like a brownie. Plus: They store so well in the fridge!
– Peanut butter – Eggs – Honey (or maple syrup) – Raw zucchini – Kale (or spinach) – Ripe banana – Cocoa powder
Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the blender, if needed.
Fill muffin cups about ½ full using about ¼ cup batter in each. Top with chocolate chips, if using.
For regular muffins: Bake 20-22 minutes or until a cake tester inserted into the center comes out clean.
For mini muffins (or a donut pan): Bake 12-14 minutes or until a cake tester inserted into the center comes out clean.
Let cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.
Store for 3-5 days in an airtight container in the fridge or in a sealed freezer bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
– Use a very ripe banana with brown spots for the best natural sweetness. – Stir a handful of chocolate chips into the batter to make it slightly sweeter.
I find that these taste best with greens that have been frozen and once the muffins have been fully cooled (and even chilled in the fridge for a bit!).