Description
Monkey Muffins are a deliciously moist and flavorful treat combining the natural sweetness of ripe bananas, rich chocolate chips, and tropical coconut. These muffins offer a wholesome twist by incorporating both all-purpose and whole wheat flour, making them a fantastic snack or breakfast item that balances indulgence with nutrition. Perfect for baking enthusiasts looking for an easy-to-make recipe that yields 24 muffins in just 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup granulated sugar
- 1-1/2 tablespoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 cups 2% milk
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup canola oil
- 2 ripe bananas, mashed
Add-ins & Toppings
- 3/4 cup sweetened coconut
- 1 cup chocolate chips, plus more for sprinkling
Instructions
- Preheat oven and prepare tins: Preheat your oven to 400°F (204°C) and line your muffin tins with paper liners or grease them well to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, granulated sugar, and salt. Stir them together evenly and set aside.
- Combine wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the eggs, canola oil, vanilla extract, and 2% milk until evenly combined.
- Add mashed bananas: Slowly mix in the mashed ripe bananas to the wet mixture, stirring gently to avoid splashing the batter out of the bowl.
- Incorporate dry mixture: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined without overmixing.
- Fold in chocolate chips: Stir in 1 cup of chocolate chips evenly through the batter by hand or mixer on low speed.
- Fill muffin cups: Scoop about 2 tablespoons of batter into each prepared muffin cup, filling them evenly.
- Add toppings: Sprinkle the tops of each muffin generously with sweetened coconut and a few extra chocolate chips for added flavor and texture.
- Bake: Place the muffin tins in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Remove the muffins from the oven and transfer them to a wire cooling rack. Allow them to cool completely before storing or serving.
- Store appropriately: Store cooled muffins in Ziploc bags at room temperature for up to 4 days or freeze them for longer storage.
Notes
- Ensure bananas are very ripe for maximum flavor and moisture.
- Do not overmix the batter to keep muffins light and fluffy.
- Using a paddle attachment helps avoid developing gluten and tough muffins.
- Can substitute whole wheat flour for gluten-free flour blend if needed, adjusting liquid slightly.
- Freeze muffins individually wrapped to maintain freshness.
