These Chunky Monkey Muffins are just bursting with flavor. Packed with peanut butter, chocolate chips and banana. What a magical combination!
These clunky monkey muffins are perfect treats for school lunch or even as an on the go breakfast treat and did I mention they whip up within 10 minutes?
Tips to the prefect chunky monkey muffins
The secret to these muffins are definitely the bananas. So this is where you can use up all those overripe bananas. It is a nice change to the classic bananas bread. Look we all love banana bread and I also have a great recipe for you to try, Banana Bread but sometimes we all just needs something else. This recipe calls for 1 cup of overripe bananas mashed. This equals to around 3-4 medium size bananas.
Fresh ingredients are always best! Eggs are especially important as they give shape to the cakes, cupcakes and muffins. Test your egg’s freshness by placing it in a bowl of cold water, If it sinks to the bottom, It’s fresh.
Unlike pastry where the ingredients needs to be as cold as possible, with Muffins you want the ingredients to be room temperature so that everything can be incorporated easily without overmixing the batter, which will result in a dens and heavy muffin.
These are super easy to make, why not get the little ones to help out. 😉
Enjoy!
Chunky Monkey Muffins
+/-16 Muffins
Ingredients
250 ml Sugar, white
125 ml Butter, soften
2 Eggs, room temperature
250 ml Ripe Bananas, mashed
160 ml peanut butter
15 ml milk
5 ml Vanilla essence
500 ml flour, all-purpose
5 ml Bicarbonate of soda
2.5ml Salt
125 ml Chocolate chips
100 ml Walnuts, chopped (Reserve some for sprinkling on top before baking)
30 ml Brown sugar
Directions
Preheat the oven to 180ËšC. Grease two muffin tins and line then with cupcakes liners.
Using an electric mixer, cream together the sugar and butter until light and fluffy. Now add the eggs one at a time making sure to beat well after each addition. Beat in the bananas, peanut butter, milk and vanilla essence.
In a separate bowl, sift together the flour, bicarbonate of soda and salt. Add the flour mixture to the butter mixture and mix until just combined. Fold in the chocolate chips and chopped walnuts.
Fill the cupcake liners to 3/4 full. Sprinkle each muffin with some brown sugar and chopped walnuts.
Bake 10 – 15 min or until done. To test if they are done, insert a toothpick in the center. If it comes out clean it’s baked.
Cool for 5 minutes then remove and allow them to cool on a wire rack.
Store in an airtight container for up to 4 days.
Enjoy.
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