Flourless Peanut Butter Mini Muffins ~ adapted from Avery Cooks

1 over ripe banana

1/2 c natural peanut butter, no added sugar

1 egg

2 T honey (optional)

1 t vanilla

1/4 t baking soda

pinch salt (optional)

chocolate chips

Preheat oven to 400 degrees. Lightly spray mini muffin pan with cooking spray, set aside. 

Place all ingredients except chocolate chips in a blender and puree until very smooth, approximately 1 minute. Using a small cookie scoop, fill each muffin cup 3/4 with peanut butter mixture. Top each with 4 or 5 chocolate chips.

Bake 8-9 minutes until tops are puffed and set and a toothpick comes out clean. Cool in pan 10 minutes then remove to wire rack to cool completely. Yield 18-20 mini muffins.

Note: If omitting honey, also omit salt. 

Crock Pot Mac and Cheese

2 c uncooked elbow macaroni
16 oz plain greek yogurt or sour cream
2 c shredded cheddar cheese
1 c whole milk
1 stick salted butter, melted
1 can condensed cheddar cheese soup
1/2 t mustard powder
1/2 t salt, to taste

Cook macaroni in boiling water for 6 minutes. Drain, do not rinse.

While macaroni is cooking, in medium size crock pot add all remaining ingredients. Stir well to combine. Add drained macaroni and mix well. Cover and cook on low 2 hours, stirring occasionally, until thickened and macaroni is done.

Serve with additional shredded cheese or other toppings.