“Windswept” Banana Chocolate Chip Muffins




These muffins are tasty and convenient. They fall under the “sweet breakfast” category, but don’t contain tons of sugar. You could easily replace the chocolate chips with blueberries or leave them out all together…

These look a little funky because of the convection oven that I was using, but if you bake them in a conventional oven, the come out looking like normal muffins. I promise!

To see the other muffins I mentioned in the video, check out our Banana-Current Muffins.

One of you crazy, muffin-making subscribers suggested the book Fat Chance by Robert H. Lustig, M.D.. I just picked up the book tonight and will be reviewing it on this site. The author also has a youtube video that is spreading like wildfire.

Watch it here.

In the intro to the first chapter of the book, he tells the mother of an overweight Hispanic boy who drinks one gallon of orange juice per day, “La fruta es buena, el jugo es malo.” Ah, Spanish. I like the book already. The fruit is good, the juice is bad has a nice ring to it. I’ll make that the title of the first post reviewing the book.

I know that you guys are all excited about making muffins and in suspense about my book review, so I’ll leave you with one more awesome thing, a picture of “The Jo!”

The reason for this picture is that last night we read the book If You Give A Moose A Muffin. It is currently his favorite book and its underlying theme is that if you give a moose a muffin, he’s going to want some jam to go with it.

Resist the jam, you guys, resist the jam.

Your Guide to Culinary Fitness,

Paleo Nick

Banana Chocolate Chip Muffins

Ingredient List:

  • ¾ Cup Almond Butter
  • 1 Cup Almond Flour
  • 3 Medium-Sized Ripe Bananas
  • 2 Eggs
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Cinnamon
  • 1/3 Cup Chocolate Chips (I use Enjoy Life brand)
  • Olive Oil Spray
  • 12 Muffin Cups

Preparation Instructions:

  1. Combine all ingredients except for olive oil spray and muffin cups in a mixing bowl and mix on high until bananas are broken down and mixture appears uniform.
  2. Place muffin cups into a muffin pan and spray pan and cups with olive oil spray.
  3. Use a portion control scoop to distribute muffin batter evenly between cups.
  4. Bake at 350°F for 20-25 minutes.
  5. Remove pan from oven and muffins from pan and place them on a cooling rack.
  6. Enjoy!
  7. You can refrigerate these for up to 5 days or freeze them for up to six months.

“Keep It Paleo!”

Zone Breakdown:


Our protein is coming from our two eggs. One egg equals one block, so therefore we have 2 protein blocks in the muffins.


We start with 3 medium bananas. On average, we say that a banana has about 3 blocks in it, but these are for bananas that are 9” long. Since we are using medium sized ones instead, we will say that we have a total of 7 blocks from the bananas.

Additionally we are using 1/3 of a cup of chocolate chips. A cup of chocolate chips on average weighs 168g, and therefore 1/3 of a cup weighs 54g. We know that ½ oz, or 14g equals one block, so that gives us 5 blocks total from the chocolate chips for a total of 12 carb blocks.


Our Fats are coming from our almond products. We are using ¾ of a cup of almond butter. We know that 1/3 of a teaspoon equals one block, therefore we have 3 blocks in one teaspoon, and 9 in one tablespoon. Since we have 12 tablespoons in ¾ of a cup, we have a total of 108 blocks.

Additionally we use one cup of almond flour.  We know that one block equals 6g, and a cup weighs about 112g, so that gives us 19 blocks from the flour for a total of  127 fat blocks.

Balancing Act:

Since we are breaking this recipe into 12 muffins, each muffin will have an end block count of 1 carb block and 10 fat blocks. We will negate the protein as it is so small.  These will work as a great snack as its sometimes a good idea to eat a little more fat blocks to give ourselves a little more energy and keep us fuller for longer.

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