Ingredients
- 1/4 cup + 2 tablespoons natural peanut butter plus more for drizzling (if desired)
- 1/4 cup fresh strawberries roughly chopped, plus a few additional for filling
- 3 tablespoons honey
- 1 egg yolk
- Pinch of salt
- 3/4 teaspoon baking powder
Instructions
- Preheat your oven to 350°F and spray a mini muffin tin with cooking spray. Set aside.
- In a small food processor, combine all of the ingredients. Blend them together, scraping down the sides, if needed, until smooth and well mixed. Leave the strawberries slightly chunky for some texture.
- Place just enough batter into 11 of the muffin cavities to just cover the bottoms. Place a small piece of chopped strawberry in the middle of each cavity, and gently press down. Cover each strawberry with the remaining batter, filling the cavities about 3/4 of the way full.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 12-14 minutes.
- Let cool in the muffin tin. Once cooled, drizzle with a bit of melted peanut butter, if desired.