Ten years ago, after much searching, we found our dream home. This house is up in the hills of San Diego and offers us several acres in the country, a breathtaking view and a place to spread out a bit. We have always been in homes where the kitchen was ample, but I longed to really dig into my passion for cooking and baking and this house has a kitchen that allows me to do just that. I love to experiment with recipes and to cook with unique and different kinds of ingredients. Sometimes I am just testing recipes to suit the different dietary needs of my family. This recipe for Monkey Muffins, just happens to be Paleo and entered my radar as a way to use up over-ripening bananas and to avoid the gluten, which on occasion gives me some grief.
Bananas, Chocolate Chips and Coconut, Oh My! I love Monkey Muffins!
Additionally, my husband often leaves for work very early in the morning and doesn’t pause to have breakfast before heading out the door. I wanted him to have something to eat, but it needed to be portable, quick to consume and didn’t require a container to deal with. These Monkey Muffins fit the bill! Not only are they using up the large number of bananas that he didn’t have time to eat before they turned brown, but they passed his taste test for great flavor and mine for good, healthy, ingredients. These are flat out delicious!
I mentioned we live out in the country, which means, way up in the hills, around the bend, past the avocado and orange groves, towards the end of an old two-lane road. This means we don’t have access to a local grocery store with affordable, nor very fresh ingredients. So, when I go to the store over 20 minutes away, I stock up! This often results in me having too much of one thing or not enough of another, hence the issue with too many bananas!
One thing I did discover, strictly through my “oh what the heck” mentality, is if you throw your over-ripened bananas, peel and all, in the freezer, those little buggers will still be good when you are ready to whip up a smoothie, banana cake or these Monkey Muffins, 3 to 4 months later! I know this to be true because I have done it so many times. However, I did look up “safe” banana storage prior to writing this blog post so as not to mislead you with my “chuck it in the freezer” instructions. Sure enough, I was right! The experts did suggest, to have a prettier banana in 3 to 4 months, peel and slice the banana into 1-2 inch pieces and put them in a zip-lock freezer bag. I am far too lazy to be bothered with this. The banana peel typically turns black when frozen, but I don’t care about that, I’m not eating the peel. I just toss the whole banana on a shelf in my freezer and call it a day!
- 6 large eggs
- 1/3 cup maple syrup (I use Kirkland Organic)
- 1/3 cup melted coconut oil, ghee or butter
- 1 Tablespoon vanilla extract
- 2 Tablespoon nut butter (Almond, cashew or peanut) (heaping tablespoons)
- 2 large ripe bananas
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup shredded, coconut ( I use organic unsweetened)
- 1/2 cup chocolate chips (I use Lily's Premium or Enjoy Life Chocolate Chips)
- Beat eggs, maple syrup, coconut oil, vanilla, nut butter and bananas with electric mixer.
- To the wet mixture, add in coconut flour, salt, baking soda and mix until smooth.
- Stir in coconut and chocolate chips
- Fill muffin tins until 3/4 full. Can use muffin papers or grease muffin tins to prevent sticking.
- Place in an oven preheated to 350 degrees and bake approximately 20 minutes.
This recipe, like my black, frozen, banana peels, are forgiving. Sometimes I use coconut oil, sometimes melted ghee or butter. You can add nuts or leave them out. Coconut not a favorite in your house? Omit it! Do your own thing. However, in my opinion, you do need the bananas and chocolate chips, or you have to change the name to something else! Enjoy friends!
We love tender and flavorful muffins. Does you family have a favorite muffin that you like to make?