Description
Monkey muffins bring together ripe bananas and sweet cinnamon in a quick breakfast treat that makes mornings delightful. Grab your mixing bowl and whip up these simple, crowd-pleasing muffins that disappear faster than you can say “banana”!
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 ripe bananas
- 1 cup chocolate chips
Binding and Liquid Ingredients:
- 2 eggs
- 2 cups milk (2% preferred)
- 1 cup canola oil
- 1 cup granulated sugar
- 1 tablespoons baking powder
- 2 teaspoons vanilla extract
Topping and Flavor Enhancers:
- ¾ cup sweetened coconut
- 1 teaspoon salt
- Additional chocolate chips for sprinkling
Instructions
- Preheat the oven to 400°F and prepare a muffin tin with paper liners, ensuring each cup is evenly lined.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups whole wheat flour, 1 tablespoon baking powder, 1 cup granulated sugar, and 1 teaspoon salt until thoroughly combined.
- In a separate bowl, crack 2 eggs and add 1 cup canola oil, 2 teaspoons vanilla extract, and 2 cups milk, then blend with a mixer until smooth.
- Mash 2 ripe bananas and gently fold them into the wet mixture, stirring carefully to prevent splashing.
- Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined without overmixing.
- Fold 1 cup chocolate chips into the batter, distributing them evenly throughout.
- Scoop approximately 2 tablespoons of batter into each prepared muffin cup, filling about two-thirds full.
- Sprinkle ¾ cup sweetened coconut and additional chocolate chips on top of each muffin.
- Bake for 20 minutes at 400°F, checking doneness with a toothpick inserted into the center.
- Remove from the oven and let muffins cool completely on a wire rack before storing.
- Keep muffins in a sealed container at room temperature for up to 4 days or freeze for longer storage.
Notes
- Check banana ripeness by looking for dark brown or black spots, which adds more sweetness and helps bind the muffins.
- Swap chocolate chips with nuts or dried fruit for different flavor variations and dietary needs.
- Use a light hand when mixing the batter to prevent tough, dense muffins – stop mixing as soon as ingredients are combined.
- For gluten-free version, replace wheat flour with almond or coconut flour and ensure baking powder is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 324 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 31 mg