By contributing writer Tessa
These Paleo Banana Chocolate Chip Muffins are the world’s easiest darn muffins to whip up. In five minutes or less you can have a batch of muffins in the oven to bake, and using a mini muffin tin, they only bake for about 8 minutes. High in protein with almost no added sugar, these super cute muffins are a wholesome snack for you or your kids!
I have made this recipe with more nut butters than I can shake a stick at: peanut butter, sunflower seed butter, cashew butter, and pecan butter. I have yet to try macadamia butter, but I think that would be over the top delicious in these bad boys too!
Remember that an overripe banana is key. Think more brown and black than yellow! This is where the sweetness comes from, so buy some extra bananas to ripen away in your pantry!
You can make your own nut butters using the technique I describe in this post on homemade sunflower seed butter. The amount of oil needed will vary based on the fat content of the nut or seed you are using. I make my own cashew butter for this using raw cashews. It is my favorite in these muffins!
- 1 cup any nut butter
- 2-3 very ripe bananas
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon (or more) honey or maple syrup to taste (optional)
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ½ cup chocolate chips
- Preheat oven to 400 degrees.
- Place all ingredients except the chocolate chips into a blender or food processor.
- Blend until well mixed. Batter will be sticky.
- Stir in the chocolate chips.
- Pour batter into greased mini muffin tins.
- Bake in a 400 degree oven for approximately 8 minutes until golden brown and the tops spring back (slightly longer with chia eggs).
I have tried a chia/flax egg, and while still good, the texture is more moist and they do not rise as high.
I am sure you could use regular muffins too, but you will have to increase the cooking time to 12-15 minutes.
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