2 ripe bananas peeled
1/2 cup egg whites
1/2 cup creamy peanut butter
1/4 cup sugar free maple syrup
1 tablespoon vanilla extract
1/2 teaspoon baking soda
1/2 cup mini semi sweet chocolate chips
Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside. Add all of the 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
Fold in the chocolate chips by hand.
Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. Makes 12 muffins. 1 muffin=serving size