2 medium/large ripe banana, peeled

2 eggs

heaping 1 c. peanut butter

2/3 c. cocoa powder

6 T. agave

1 T. vanilla extract

1/2 t. baking soda

1/4 t. salt

1 c. chocolate chips (gluten-free, vegan)

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 cocoa and chocolate chips and blend until well combined.

Pour out into a small bowl and stir in the cocoa and 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.

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 ~16 muffins (237 calories per muffin)