Peanut Butter Chip Muffins

Hi!  How are you?  We finally got some sun here in Atlanta and if I am honest I am ready for it to stay.  The grey weather has me depressed.  I am thinking I need to buy one of those sun lamps.  I wonder if they really work.  Do any of you own one?  It hasn't helped that the kids have been sick for two weeks and now my husband is sick thus keeping me inside.  Thankfully, the kids are all back at school and I think my husband is finally starting to turn a corner.  On another note, my shoulder is finally starting to not hurt. I was going to say feel better, but that is not accurate as I still can't raise it more than 80 degrees and forget putting it behind my back.  The physical therapy is going slow. So the other day I was looking for a mini muffin recipe and came across this recipe that is not only low in sugar but is also gluten-free.  While none of us are allergic to gluten, it was suggested to me by my rheumatologist to eat very little gluten to keep down the inflammation in my joints.  While I don't have arthritis, I do have lupus and it presents itself by attacking my joints.  This recipe is so simple and the kids love it too.

Peanut Butter Chip Muffins

1 banana
1 egg
a pinch of salt
a teaspoon of vanilla
1/4 teaspoon of baking soda
1/2 cup of peanut butter or almond butter
3 teaspoons of honey.
1/2 cup of mini chocolate chips

Combine all ingredients in a mixing bowl or even easier the blender.  Then scoop out into 12 equal portions into a mini muffin tray and cook at 400 degrees for 7-9 minutes.   Enjoy!