INGREDIENTS:
1 Cup Nut Butter
2 eggs (or egg substitute)
2 ripe bananas
1 TBS Honey
1/2 tsp baking soda
1 TBS Ground Flax Seed
3 TBS dairy free dark chocolate chips
PREPARATION:
Preheat oven to 400 degrees
Line muffin tin with liners
Place all ingredients except chocolate chips in a blender
Pour mixture to fill muffin liners half way — sprinkle dark chocolate chips and add more mixture to fill about 3/4 way.
Bake 9-11 minutes until edges are brown.
Let cook 10 minutes. Store in airtight container in fridge for up to 1 week. Can freeze too,
