2 medium/large ripe banana, peeled

2 large eggs

heaping 1 c. no sugar added peanut butter (I use Wegmans Just Peanuts)

2/3 c. cocoa powder

1/3 c. Splenda

1/2 c. agave substitute

1 T. vanilla extract

1/2 t. baking soda

1/4 t. salt

1 c. sugar free chocolate chips (I use Lily's Dark Chocolate Chips)

Preheat oven to 400º F.

In a food processor or blender, break the bananas into chunks and blend until smooth. Add the rest of the ingredients except the chocolate chips and blend until well combined. (Note: I chickened out at the end and stirred in the second 1/3 c. cocoa by hand because the food processor was getting really full. This worked fine.)

Pour out into a small bowl and stir in the chocolate chips. Pour batter into muffin tins lined with muffin papers. Bake for 15-20 min., until a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Allow to cool in pan for a few minutes, and then transfer to a wire rack to cool completely.

You can also use honey, agave, or brown rice syrup as the sweetener (if you aren't making them sugar-free)

These are good, but could be sweeter. Like many sugar-free baked items you can't just do a 1-for-1 substitution and get the same results. Next time I would add some Splenda to the mix (I'm thinking 1/2 c.) to try and up the sweetness a bit.

Averie Cooks: Flourless Double Chocolate Peanut Butter Muffins

Note: I've doubled the recipe from the original. The original recipe only made 8 regular sized muffins. This version makes 13 muffins