Chunky Monkey Muffins are a tasty and kid-friendly breakfast treat!! Loaded with the flavor of nuts, bananas, and chocolate; the perfect combination! Recipe is grain-free, gluten-free, and Paleo.
I don’t know about your household, but we have managed to bake our way through the entire month of April. We have a daily routine of messing up the kitchen 18 times per day, and then trying to clean it in between (or maybe it’s more of me who does the cleaning). Baked goods are filling my freezer to keep up with the demand of 4 hungry people who are home all day long.
But you know what? I’m loving it! My kids have been super creative in the kitchen wanting to try new flavors. After we finished a batch of my Peanut Butter Honey and Banana Muffins, they made a comment “these are good, but we should add some chocolate chips.”
Duh, I should have thought of that earlier. So with nut butter, bananas, and chocolate chips as current staples in our pantry, we set to work making a grain-free version.
And we all loved them! These were simple to make, and an easy recipe for kids to help out with in the kitchen. I also tried to keep these ingredients as minimal and simple as possible! But really, the combo of bananas, peanut butter, and chocolate is such a winning combo that not much else is needed.
How to make Chunky Monkey Muffins:
We’ll gather up our simple ingredients:
- almond flour
- baking soda
- peanut butter or nut butter of choice
- chopped nuts
- chocolate chips
In a large bowl, mash the bananas. Using an electric mixer, beat in the eggs, peanut butter, and honey until smooth. Now stir in the almond flour and baking soda. Once fully incorporated, the nuts and chocolate chips get folded in.
Fill up a greased muffin tin to 3/4 cup full of the muffin batter. Add sliced bananas on top and transfer to the oven to bake.
These bake right around 18 minutes, this does depend on your oven. Start checking around the 16 minute mark. When they are golden brown and spongy to the touch, remove from oven and let sit for 10 minutes to cool.
These taste best served warm right out of the oven. I do prefer them stored in the freezer, so they stay fresh for a long time. Just let sit at room temperature for about 20 minutes from frozen. You can also place in the microwave for about 30 seconds so they are nice and warm.
I’ve been enjoying having a stash of muffins in my fridge for easy breakfasts in the morning. This allows me to get right to work in my office, or get a workout in so my kids can fend for themselves when they wake up.
Hope you all enjoy!
Chunky Monkey Muffins
- 3 ripe bananas divided
- 2 large eggs
- 1/2 cup smooth peanut butter*
- 1/4 cup honey
- 2 cups blanched almond flour
- 1 tsp baking soda
- 2/3 cup chocolate chips
- 1/3 cup chopped peanuts or almonds
Preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with cupcake lines. Set aside.
In a large bowl, mash 2 of the bananas (save the other banana for slicing). Using an electric mixer, mix in the eggs, peanut butter, and honey until smooth. Now stir in the almond flour and baking soda. Fold in the chocolate chips and nuts using a spatula.
Spoon in the mixture to each prepared muffin cup to 3/4 full. Slice the remaining banana in slices, and place one on top of each muffin (you can also skip this step). Transfer to the oven and bake for 16-18 minutes or until golden and spongy to the touch.
Let cool for 10 minutes before removing from the pan.
*Use almond butter or cashew butter for a Paleo option.