Chunky Monkey Muffins

May 28, 2012 by Leanne Vogel February 27, 2017

Gluten-free muffins loaded with banana chunks, chocolate bits and walnut pieces surrounded in a creamy (dairy-free) muffin.

Ingredients

Wet

• 3 eggs
• 1 tablespoon grape seed oil
• 1/3 cup xylitol
• ¼ cup mashed banana (about 1 banana)
• ¼ teaspoon Himalayan rock salt
• ¼ teaspoon pure vanilla extract

Dry

• ¼ cup coconut flour, sifted
• ¼ teaspoon ground cinnamon
• ½ teaspoon gluten-free baking powder

Add-ins – see note

• ¼ cup dairy-free chocolate chunks homemade or store-bought
• ¼ cup chopped walnuts
• 1 banana, chopped

Instructions

1. Preheat oven to 400F and place muffin liners in 6 muffin cups. Set aside.
2. Combine wet ingredients in a medium-sized bowl.
3. Sift dry ingredients into wet ingredients and stir to combine.
4. Mix in chocolate chunks, walnuts and banana chunks (be sure to save a couple of pieces of each for the topping for each muffin).
5. Divide mixture into the 6 muffin liners and top with bits of extra add-ins.
6. Bake for 15-17 minutes, or until toothpick inserted comes out clean.
7. Allow to cool for 5 minutes in the tray before removing and placing on a cooling rack.

Notes

Reserve a couple pieces of chocolate, walnuts and banana for the topping of each muffin. I’ve never had much success in making coconut flour based recipes, vegan/egg-free. That’s not to say it wont work, I just can’t seem to master it… yet.

Nutrition Information Per Serving