Recipe for Peanut Butter and Chocolate Chip Muffins without Butter and without Flour.

Preheat the oven to 200°C and grease the muffin molds if necessary. Place all the ingredients except the chocolate chips in the blender and blend for about 1 minute, until the mixture is smooth and homogeneous.

Add 3/4 of the chocolate chips and mix with a spatula (do not blend, as the chips will be crushed). Grease a tablespoon with a little vegetable oil (to prevent sticking) and use it to fill the muffin molds three-quarters full. Sprinkle the filled molds with the remaining chocolate chips.

Finally, bake for 10 minutes at 200°C, then lower to 175°C and cook for 7 minutes, checking that the top does not burn, until a toothpick inserted into the muffin comes out almost dry. Let cool for 10 minutes out of the oven and enjoy at room temperature or store in a closed container.