Mini Chocolate Muffins

   A while back I posted a chocolate mug cake that needed to be microwaved. Two things happened though: One, people e-mailed to ask what they can do if they didn't have a micro-wave, and two: I personally found that I often couldn't actually eat the whole mug cake. Because I didn't want to waste, and I also didn't want to leave some random, useless amount of mug cake in the fridge, I would end up eating it all and feeling a smidge too full. 
   So, to answer both problems, here are mini muffins (so you could eat as much or little as you want), made in the oven!  

Mini Chocolate Muffins

Ingredients: 

• 2 Very ripe bananas
• 2 Tbsp nut butter
• 2 eggs
  
• 4 Tbsp cocoa (about 1/4 cup)
• 2-4 Tsp honey or maple syrup (optional). I have never used a sweetener, and these taste just sweet enough.
  
• 1 Tbsp extras: Nuts, raisins, chopped un-sweetened chocolate (or unsweetened chocolate chips), whatever! (optional)

Method: 

1. Pre-heat oven to 350 Degrees F. Lightly  grease a 24 cup mini muffin tin, and line with petit four muffin liners. 
2. In a medium bowl, squish up the bananas using a fork.
3. Mix in the nut butter and egg, and blend together. Then add the cocoa powder, and sweetener (if you are using any), and mix until it is evenly combined
4. Stir in any extras if you are using any
5. Using a 1 tbsp scoop (or a regular tablespoon), scoop batter into each muffin liner. The batter should fill all 24 spots.
6. Bake in warmed oven for 12 minutes. Remove from oven and allow to cool on a cooling rack before removing from the muffin tray.
7. Store in an airtight container in the fridge, and eat at your leisure! :)  

   These little gems have a moist, fluffy texture, and I'm sure you'll love 'em!