Description
Delight in these moist and flavorful Monkey Muffins, packed with wholesome whole wheat and all-purpose flours, ripe bananas, sweet coconut, and chocolate chips. Perfect for breakfast or a sweet snack, these muffins balance the natural sweetness of bananas with a hint of vanilla and a satisfying texture, all baked to golden perfection 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 and Toppings
- 3/4 cup sweetened coconut
- 1 cup chocolate chips, plus more for sprinkling
Instructions
- Preheat and Prepare Tin: Preheat your oven to 400°F (204°C) and line your muffin tins with paper liners or lightly grease them to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, and salt. Stir well 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 well blended.
- Add Bananas: Slowly mix in the mashed ripe bananas to the wet mixture, mixing gently to prevent splashing.
- Incorporate Dry Mixture: Gradually add the dry ingredients into the wet mixture, stirring until just combined and no dry flour remains.
- Add Chocolate Chips: Fold in 1 cup of chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Using a spoon or scoop, portion about 2 tablespoons of batter into each lined muffin cup, filling them evenly.
- Top with Coconut and Chocolate: Sprinkle the top of each muffin with sweetened coconut and additional chocolate chips for extra flavor and texture.
- Bake: Place the muffin tins in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and transfer them to a wire rack to cool completely before serving.
- Store: Store cooled muffins in Ziploc bags at room temperature for up to 4 days, or freeze to extend shelf life.
Notes
- Ensure bananas are very ripe for the best natural sweetness and moisture.
- Do not overmix the batter once dry ingredients are added to keep muffins tender.
- If you prefer, substitute canola oil with melted coconut oil for a subtle flavor twist.
- Feel free to use dairy or plant-based milk alternatives if desired.
- These muffins freeze well; thaw at room temperature before serving.
