When we began eating a mostly Paleo (dairy, grain, and soy-free diet) diet over 5 years ago (wow, it’s been that long!?), I knew there was some kid classics that I still wanted my kids to enjoy. (And we are not hard core Paleo over here. As I’ve said before, we still eat ice cream, etc. But we try to save non-Paleo foods for outside our home, and only keep Paleo-friendly foods in our home).
One of my all-time favorite snacks as a kid were those little chocolate chip mini muffins that came in a package of 5 and tasted like straight up delicious sugar. I have fond memories of those!
Even if we didn’t eat a loose Paleo diet, they still wouldn’t make the cut for foods I want my kids to be putting into their tiny bodies, no matter how amazingly delicious they may be.
So I went on a quest for the best Paleo muffin recipe. And I tried a lot!
Finally, I came up with one, a small conglomeration of a few different we’ve tried over the years, that has withstood the test over and over again of always pleasing everyone. Plus, it’s super versatile so you can change it up and it will still work out amazing!
What you need:
- 1 cup Nut Butter (I typically use Almond Butter, but I’ve used Cashew and Sunflower butter without fail as well!)
- 2 eggs
- 2 ripe bananas (the riper the sweeter!)
- 1 tsp baking powder
- 1tsp vanilla
- 3 tablespoon dark chocolate chips
- ** Because these are so versatile, you can add or omit as needed/wanted/preferred. I’ve been without eggs before and substituted flax seed (1tblsp flax seed with 2.5 tblsp warm water, let sit and congeal for a few minutes = 1 egg). When we’ve made them without chocolate chips, I’ve added two tablespoons of honey to meet my children’s sweetness preference. Sometimes we throw in shredded coconut or chia just for the hey of it.
To make the muffins is super simple. Literally throw all the ingredients into a blender (a food processor would work as well, I just prefer the ability to pour into the muffin tray as opposed to spoon out). I add the chocolate chips last, after everything has been blended well. It will be a runny batter.
Then pour muffin batter into a greased mini muffin tray and bake at 400 degree for 10-12 minutes. Voila! (I typically get about 30 mini muffins.)
Crazy simple, and super yummy!
They’re always a hit in this house! Even J will eat them, and that says a lot. Even after 7 years of marriage he is still pretty skeptical of my “hippy” foods.
We love them as on-the-go snacks and as part of a quick breakfast: 2 mini muffins and a piece of fruit with a glass of almond coconut milk – yum!
I hope you love these as much as we do!