Preheat the oven to 350°F. Lightly spray a muffin pan with non-stick cooking spray.
Add seed butter (or nut butter), bananas, maple syrup, vanilla extract, baking soda, baking powder, and salt to a blender.
Blend for 60 seconds until everything comes together in a smooth creamy consistency.
While the batter is in the blender, fold the chocolate chips using a spatula.
Pour the batter halfway into each muffin cup. Use a spatula to scoop extra batter out of the blender.
Sprinkle a few extra chocolate chips on top of each muffin.
Bake for 15 minutes. Let cool completely then use a butter knife around the sides of the muffin to gently release it.
Store muffins in the fridge for up to 1 week or freezer for up to 3 months.
Your blender will be sticky after this recipe. Here's how I clean mine:
Step one: Add hot water and dish soap to the blender and let sit for 10 minutes. Then use a scrubber to scrub all the sides. Drain and rinse the blender with warm water.
Step Two: To clean underneath the blades add 2 cups of warm water and 1 Tbsp vinegar to the blender. Turn the blender on and blend for 30 seconds. This will help remove anything under the blade. Drain and rinse with warm water and flip upside down to dry.