1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)
3 tablespoons honey (agave or maple syrup may be substituted)
pinch salt, optional and to taste
1/4 cup mini semi-sweet chocolate chips
Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray; set aside.
Add first 8 ingredients, through optional salt to the blender, and blend on high speed until smooth and creamy, about 1 minute.
Add chocolate chips and marshmallow bits and stir in by hand; don't use the blender because it will pulverize them.
Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Adapted from Averie Cooks. You can not omit the peanut butter in this recipe, so if you have nut allergies or detest peanut butter this recipe is not for you. These make for very rich tasting muffins.