I’m obsessed with these silicone mini cupcake trays! I’ve done some research and apparently these are safer than using non-stick trays and don’t leach nasty chemicals into your food. The size is so fun, having several bite-size treats just makes food more satisfying in my opinion, rather than one big treat.
You may remember I made these peanut butter banana muffins before, but without the honey. This time, I included the honey and the result was a big hit with the whole family! And… only about 55 calories per muffin if you make 36!
As a reminder, here is the recipe I used.
https://www.pinterest.com/pin/466685580133564592/
Just mix together all the ingredients in a bowl (minus the chocolate chips), pour in the muffin trays and then add the chocolate chips, and then bake for 7 minutes at 350 degrees. This recipe checks all the boxes – healthy, yummy and easy!
Side note: I learned from my sister-in-law that if you can’t use eggs because of an allergy, or are vegan, or have run out of eggs, that you can mix ground flaxseed with water and use that as a substitute. AMAZING. One tablespoon of ground flaxseed mixed with 3 tablespoons of water = 1 egg.