Description
These Monkey Muffins are a delightful and easy-to-make treat, perfect for breakfast, snacks, or dessert. Featuring ripe bananas, sweet chocolate chips, and a hint of coconut, these moist muffins are sure to be a family favorite. They come together quickly and freeze well, making them ideal for busy schedules.
Ingredients
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup granulated sugar
- 1 1/2 tablespoons baking powder
- 1 tsp salt
- 2 cups 2% milk
- 2 tsp vanilla extract
- 2 eggs
- 1 cup canola oil
- 2 ripe bananas, mashed
- 3/4 cup sweetened coconut
- 1 cup chocolate chips + more for sprinkling
Instructions
- Preheat oven to 400°F (200°C) and line muffin tins with liners.
- In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, granulated sugar, and salt. Stir well.
- In a separate bowl, mix eggs, canola oil, vanilla extract, and milk until combined.
- Add mashed ripe bananas to the wet ingredients and blend slowly.
- Gradually add the dry mixture to the wet mixture, stirring gently until just moistened. Do not overmix.
- Fold in the chocolate chips.
- Scoop about two tablespoons of batter into each muffin liner.
- Sprinkle the tops with sweetened coconut and extra chocolate chips.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool on a wire rack.
- Store in Ziploc bags at room temperature for up to 4 days or freeze for longer storage.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter to ensure fluffy muffins.
- Can be stored for up to 4 days at room temperature.
- Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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