No grains. Just a yummy muffin made with bananas, almond butter, dates and cocoa and topped off with walnuts and chocolate chips.
How great is that? All your favourite flavours in these grain-free Chunky Monkey Muffins!
Let’s thank that famous ice cream manufacturer for coming up with this flavour combination! Ben & Jerry’s tells us we should eat Chunky Monkey ice cream when life is a little bananas and you feel like going nuts.
Like Monday mornings.
So here’s your Monday Morning Muffin. No grains, no refined sugar. Just a yummy muffin made with bananas, almond butter, dates and cocoa and topped off with walnuts and chocolate chips.
These Chunky Monkey muffins are simply more fun than a barrel of . . . never mind.
Tips for Making Chunky Monkey Muffins
- This muffin recipe can all be made in a food processor!
- Start by puréeing the dates and banana. Once those are well combined, add the remaining ingredients (except the toppings.) Be careful not to overblend. The batter will be thick.
- Fill lined muffin cups 2/3 full, mounding the batter up a little in the center, as gluten-free muffins don’t rise very much.
- Gently press a mixture of chopped walnuts (or pecans) and chocolate chips on the top of each muffin.
- Bake for 16-18 minutes or until a toothpick inserted comes out clean. Cool on a wire rack and remove muffin liners.
So smile, make these Chunky Monkey muffins (how can you not smile at that name?) and pile the chocolate on top. Have a great week!
Grain-Free Chunky Monkey Muffins
- 2 ripe bananas
- 1 cup soft Medjool dates, pitted, (about 12)
- 1/2 cup almond butter
- 1/2 cup coconut flour
- 2 tbsp cocoa or powdered cacao
- 1/4 cup coconut oil,, melted
- 1/4 cup butter,, softened
- 2 tsp baking soda
- 1 tsp pure vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup raw walnuts,, chopped
- Preheat oven to 350F. Line 12 cups of a muffin tin with paper liners.
- In a small bowl, mix the chocolate chips and chopped walnuts together for the topping. Set aside.
- In a food processor, puree the banana and dates until smooth.
- Add all the remaining ingredients (except the topping) and pulse until a thick batter forms. Stop the machine a couple of times to scrape down the sides. Avoid overblending.
- Bake for 16-18 minutes or until toothpick inserted in the middle comes out clean.
- Remove from oven and cool in the pan for 15 minutes before cooling on a rack.
- Store in an airtight container once cool,
This recipe is adapted slightly from Real Life Paleo by Stacy Toth.
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