Paleo Banana Chocolate Chip Muffins

Paleo Banana Chocolate Chip Muffins | The Happy Housewife

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!

Paleo Banana Chocolate Chip Muffins | The Happy Housewife


Paleo Banana Chocolate Chip Muffins

Yield 24


  • 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)
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1/2 cup chocolate chips


  1. Preheat oven to 400 degrees.
  2. Place all ingredients except the chocolate chips into a blender or food processor.
  3. Blend until well mixed. Batter will be sticky.
  4. Stir in the chocolate chips.
  5. Pour batter into greased mini muffin tins.
  6. 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 used cashew, peanut, almond, and sunflower seed butter. My favorite is cashew.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.

Courses Bread


Paleo Banana Chocolate Chip Muffins | The Happy Housewife

You Might Also Like…


  1. How many muffins does this recipe yield?

    • Sorry Scott…just seeing this! About 24 mini-muffins, I have updated the recipe to include that info, thanks!

  2. ana vargas-smith says:

    What if my muffins sink once I take them out after 15 minutes….they deflated? What happened there…please advise…

    • Did you do mini muffins? The moisture content was off…if they are too wet…then the eggs may have had a hard time providing the structure needed to keep them aloft. Were your bananas huge? It is possible baking and extra few minutes would have set the eggs enough to support the lift too…..

  3. Amber Edwards says:

    These are good! They turned out better than I expected — not overly sweet (4 bananas, 1 Tbsp honey) and a good snack for the kiddos. We used sunflower seed butter and I did add a tbsp of coconut flour to the recipe as mine was really thin. It didn’t change the consistency too much, but they seemed to hold up better. Thanks!

    • Thanks Amber! Always great how simple ingredients can transform into something tasty and nourishing without loads of added sugars!

Speak Your Mind