Chunky Monkey Chocolate Chip Muffins

Made with unbleached flour, natural peanut-butter, banana, wholesome coconut milk, a sprinkling of dark chocolate, and no added fats or refined sugars, these easy-to-make, kid-friendly muffins are a breakfast, snack, or dessert the whole family can feel good about.

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Cook Time

  • Prep time: 10 min
  • Cook time: 25 min
  • Ready in: 35 min
  • Yields: 18 standard-size muffins

Ingredients

  • 1 1/3 cups unbleached all-purpose flour (I used King Arthur)
  • 1 T cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine-grain salt
  • 3/4 cup mini dark chocolate chips or finely chopped dark chocolate
  • 1 small, overripe banana
  • 2/3 cup honey (I used clover honey)
  • 1 cup natural chunky peanut butter (I used Smucker's)
  • 2/3 cup coconut milk (I used Silk)
  • 2 large eggs
  1. Preheat the oven to 350 degrees F. Line 18 standard-sized muffin cups with paper muffin liners (no need to grease).
  2. In a large bowl, whisk together the flour, cornstarch, powder, soda, salt, and chocolate until well-combined. Make a "well" in the center of the mixture and set aside.
  3. In a medium-sized bowl, whisk together the banana, honey, and peanut butter until you can no longer see any large chunks of banana. Whisk in half of the coconut milk, then the eggs, then the remaining coconut milk, whisking until smooth.
  4. Pour the banana mixture into the "well" in the dry ingredients, and use a rubber spatula or wooden spoon (not the whisk) to gently fold the wet ingredients into the dry ingredients, scraping the sides and coming up through the center, just until all the dry ingredients are well-wetted. Mixing more than necessary will cause the muffins to be tough.
  5. Distribute the batter evenly among the prepared muffin cups. The cups should be about three-quarters-of-the-way full. Bake the muffins at 350 degrees Fahrenheit for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean or with a few moist crumbs clinging to it. Let the muffins cool in the pans for 5 minutes, and then transfer them to a cooling rack to cool completely.
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Nutrition Facts
Serving size: 1 muffin
Calories 225
Calories from Fat99
% Daily Value *
Fat 11 g17%
Saturated fat 3 g15%
Carbohydrates 27 g9%
Sugar 16 g
Fiber 2 g8%
Protein 6 g12%
Cholesterol 27 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Nutritional Notes...

At first glance, these muffins might not seem healthfully superlative, but just consider this:

  • All-natural, 100%-peanut butter is an excellent source of heart-healthy monounsaturated fat, and, like bananas, it is also a good source of potassium.
  • Coconut milk is high in medium chain fatty acids (MCFA's), which are more easily metabolized than other fats and may actually help the body burn excess calories.
  • By replacing extracted fats (such as oil or butter) with these more-whole foods, this recipe benefits from the additional nutritional gems that come along for the ride (vitamins, minerals, fiber, etc.).
  • Honey is sweeter than sugar, so less of it is required to sweeten the muffins. Also, pure, unrefined honey retains trace vitamins and minerals that refined sugars lack. Additionally, honey has some antioxidant and antimicrobial properties and was even used medicinally in ancient times. Finally, honey local to your area may help with seasonal allergies.
  • I only had unbleached all-purpose flour on hand when testing this recipe, so that's all I can vouch for, but I imagine whole wheat pastry flour (my favorite is Bob's Red Mill) would work well in its place. The substitution would add 1 gram of fiber per muffin. If using pastry flour, omit the cornstarch--and be sure to let me know how it goes!
  • Why unbleached flour? In the United States, regular all-purpose flour is treated with chemicals such as calcium peroxide and nitrogen dioxide (both of which are banned as food additives in Europe) to reduce the amount of time freshly milled flour has to mature before it is ready to be used in your muffins. Unbleached flour is matured naturally over time.
  • Unlike milk chocolate, dark chocolate is rich with antioxidants. Since it is also calorie-dense, mini chips are used so that less chocolate is required to get a little taste of chocolate in every bite.
  • As with any baked good, these healthful muffins should be enjoyed in moderation.

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Comments 4 comments

breathe2travel profile image

breathe2travel 4 years ago from Gulf Coast, USA

Sounds yummy! I like keeping quick snack foods for my kids -- and try to select healthier options.

Voted useful!


questiongirl profile image

questiongirl 4 years ago Author

Thanks! I hope you'll enjoy making them!


Thelma Alberts profile image

Thelma Alberts 4 years ago from Germany

It sounds delicious. I love baking muffins and I would love to try your recipe. Thanks for sharing.


Simone Smith profile image

Simone Smith 4 years ago from San Francisco

My mouth is watering just LOOKING at these. Wow. It's also great to know that the ingredients have some virtues, too. What a lovely recipe!

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