Description
Delightful Monkey Muffins packed with ripe bananas, chocolate chips, and a hint of coconut. These muffins blend whole wheat and all-purpose flours to create a moist, flavorful 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 tsp salt
Wet Ingredients
- 2 cups 2% milk
- 2 tsp vanilla extract
- 2 eggs
- 1 cup canola oil
- 2 ripe bananas, mashed
Add-ins
- 3/4 cup sweetened coconut
- 1 cup chocolate chips + additional for sprinkling
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 400°F (204°C) and line your muffin tins with paper liners or 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. Set this mixture aside.
- Combine Wet Ingredients: Using a mixer with a paddle attachment, whisk together the eggs, canola oil, vanilla extract, and 2% milk until smooth and well blended.
- Add Mashed Bananas: Slowly incorporate the ripe, mashed bananas into the wet ingredients, mixing gently to avoid splashing and maintain a smooth texture.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed until just combined, taking care not to overmix to keep muffins tender.
- Fold in Chocolate Chips: Stir in 1 cup of chocolate chips evenly through the batter to infuse every bite with chocolatey goodness.
- Fill Muffin Cups: Scoop approximately 2 tablespoons of batter into each prepared muffin cup, filling them about two-thirds full for optimal rising.
- Add Toppings: Sprinkle the tops of each muffin with the sweetened coconut and additional chocolate chips for added texture and flavor.
- Bake: Place the muffin tins in the preheated oven and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool on a wire rack to prevent sogginess and allow them to set.
- Storage: Store the cooled muffins in Ziploc bags at room temperature for up to 4 days, or freeze them for longer storage.
Notes
- Use ripe bananas for best sweetness and moisture.
- Do not overmix the batter to keep muffins light and fluffy.
- Optionally, substitute sweetened coconut with unsweetened if preferred.
- Check muffins a few minutes before baking time as oven temperatures vary.
- Freeze muffins individually wrapped to maintain freshness.
