Chunky Monkey Muffins

Chunky Monkey Muffins 1

Prepare yourselves for a life-changing treat!  During my first pregnancy I craved baked goods like crazy – not ideal when trying to avoid gestational diabetes and whatnot.  But instead of depriving myself for 10 months, I decided to indulge wisely.  I bought this great book by Frances Largeman-Roth, RD, Feed the Belly: The Pregnant Mom’s Healthy Eating Guide, and in waltzed this delicious answer to my craving needs!  These Chunky Monkey Muffins are delicious for breakfast and dessert – I find it hard to choose just one time of day to enjoy one – and they have remained a family favorite beyond our bun-in-the-oven phases of life.  I have tweaked this recipe to make it dairy-free and to use coconut oil in place of vegetable oil.  Please also assume all ingredients below are organic!

Chunky Monkey Muffins
  • 1 1/4 cups whole-wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup packed brown sugar (sub organic 100% pure maple syrup for a “real foods” option)
  • 2 tablespoons ground flax seed
  • 1 tablespoon wheat germ
  • 1 1/2 tablespoons dark cocoa powder (sub raw cacao powder for great nutrients & same taste)
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2/3 cup semisweet chocolate chips
  • 6 ounces vanilla coconut milk yogurt
  • 2 medium overripe bananas, mashed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons extra virgin coconut oil
  • 1/4 cup almond milk or coconut milk
  • natural smooth peanut butter to taste
1. Combine the yogurt, bananas, egg, vanilla extract, coconut oil, and almond milk in a medium size mixing bowl (it’s okay if there are a few chunks of banana left).

*tip: warm coconut oil up to liquid state and wait to combine with the rest of the wet ingredients until they are approximately room temperature (otherwise coconut oil will clump and solidify when mixed with overly cold wet ingredients).  I put my coconut oil in a ramekin or small Lodge skillet on the stove and turn it on low for just a couple minutes.

2. Preheat oven to 350 F.  Coat a 12-cup muffin tin with coconut oil (option to use paper liners, which would also need to be coated).
3. Measure out the flours, leveling with a knife, into a large mixing bowl along with the brown sugar, flax seed, wheat germ, cocoa powder, baking soda, salt, and chocolate chips. Whisk together until combined.

4. Fold the banana mixture into the dry mixture just until combined (I use my Kitchenaid mixer rather than folding with a wooden spoon – so much easier on the arms!) .

5.Fill the muffin cups half-full with batter.  Spoon 1 teaspoon peanut butter (or more or less, to taste). Fill the cups with more batter until 3/4 full.

*tip: a new, freshly stirred jar of natural peanut butter works great because it is nice & runny (easy to spread). You can also replace this with sunbutter for a tasty school or playdate treat that complies with a no-nut policy!

6. Bake for 20 minutes or until the tops of the muffins look dry and spring back when touched in the center. Allow to cool on the stovetop.

I’m cheers-ing you now with a muffin & mug of coffee…mmmmm!

– Amy