How great is that? All your favourite flavours in these grain-free, dairy-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 dairy, 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.
Smile! While listening to a podcast recently, I learned that Darwin wrote that the act of smiling itself actually makes us feel better, rather than the smile being merely a result of feeling good. And, get this! The simple act of smiling stimulates our brain reward mechanism in a way that even chocolate, a well-regarded pleasure inducer, cannot match. British researchers found that one smile can generate the same level of brain stimulation as up to 2000 bars of chocolate!
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!
- 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 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.
- Spoon the batter into the muffin cups, filling each 2/3 full.
- In a small bowl, mix the chocolate chips and chopped walnuts together. Gently press 1 tablespoon of the mixture onto each of the muffin tops
- 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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