Description
Delicious and moist Monkey Muffins packed with ripe bananas, coconut, and chocolate chips. These sweet muffins combine whole wheat and all-purpose flours for a wholesome yet indulgent treat, perfect for breakfast or snack time.
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
- 3/4 cup sweetened coconut
- 1 cup chocolate chips, plus more for sprinkling
Instructions
- Preheat and prepare pans: Preheat your oven to 400°F (204°C) and line your muffin tins with baking cups to prevent sticking and facilitate easy removal.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, granulated sugar, and salt. Mix well and set aside.
- Combine wet ingredients: In a mixer bowl fitted with a paddle attachment, blend together the eggs, canola oil, vanilla extract, and 2% milk until the mixture is smooth.
- Add bananas: Slowly add the mashed bananas to the wet mixture, mixing gently to avoid splashing and to ensure even distribution throughout the batter.
- Incorporate dry mixture: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and there are no dry spots.
- Mix in chocolate chips: Fold in 1 cup of chocolate chips to the batter carefully to distribute them evenly.
- Fill muffin cups: Using a spoon, scoop about 2 tablespoons of batter into each lined muffin cup, filling them about 3/4 full.
- Add toppings: Sprinkle each muffin cup with sweetened coconut and additional chocolate chips for extra flavor and texture.
- Bake: Place the muffin tray in the preheated oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove muffins from the oven and let them cool completely on a wire rack to set the texture and avoid sogginess.
- Store: Store the cooled muffins in Ziploc bags on the counter for up to 4 days or freeze for longer preservation.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Do not overmix the batter to keep muffins light and fluffy.
- The baking time may vary slightly depending on your oven.
- For a gluten-free option, substitute flours with certified gluten-free blends.
- Freeze leftover muffins for up to 3 months and thaw before serving.
