Peanut Butter Banana Blender Muffins (Gluten Free, Naturally Sweetened)

For the Muffins

• 1 large, very ripe banana
• 2 eggs
• 0.5 c soy milk or nut milk
• Heaping 0.25 c peanut butter
• 0.25 c maple syrup (or honey)
• 2.25 c whole rolled oats
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 c chocolate chips

For Stuffing and Topping

• 6 tbsp non-runny peanut butter
• Additional small handful of chocolate chips
• Flaky sea salt

1. Preheat the oven to 350 and place muffin liners in a 12-hole muffin pan.
2. Measure the wet ingredients into a blender.
3. Measure in the dry ingredients into the blender EXCEPT for the chocolate chips.
4. Blend everything until the batter is thick and smooth.
5. Stir the chocolate chips in by hand.
6. Put about 2 tbsp of batter into the bottom of each muffin liner. Tap the pan gently on the countertop to help the batter form an even layer.
7. Place a half-teaspoon dollop of peanut butter in the center of each muffin.
8. Divide the rest of the better evenly among the muffins, making sure to cover the peanut butter center.
9. Top each muffin with a few additional chocolate chips and a sprinkle of flaky sea salt.
10. Bake 25-30 minutes until the muffins are cooked through. It's tricky to tell when these are done, since the peanut butter interior stays soft. Look for very subtle browning around the edges.