Chunky Monkey Muffins

May 30, 2012 By Leanne Vogel October 5, 2017

Kevin comes home tonight and as of this morning, I have three nanaimo bars saved in the freezer with his name on them. Now, the trick is going to be to keep it that way for the remainder of the day. Given my track record, I thought it would be in my best interest to come up with a backup plan just in case I find myself hit with an unexpected craving come late afternoon. And what better a backup plan than one filled with chocolate?

Kevin’s allergic to dairy and has a pretty healthy sweet tooth but, as I’m sure many of you have experienced, traveling with a dairy allergy and trying to locate healthy treats is next to impossible at times. Because of this he usually comes home after long trips like this with a raging sweet tooth and a craving for anything chocolate. I was trying to come up with a fun recipe I could make for him for tonight and my head instantly went to the chunky monkey vegan ice-cream I made for us last summer. He went gaga for this ice cream.

Healthified Supreme Chunky Monkey Ice cream (9)

And I have to admit, I did too. So gaga in fact that it was our go to recipe all summer long. As much as we love our chunky monkey ice-cream, I wanted to come up with a recipe that I could bring along with me to the airport and have in my hand when I met him at the gate. There’s nothing quite like coming home from a long trip and being greeted by the one you love and surprised with a little taste of home all in the same moment. I’m pretty sure his eyes will light up with excitement!

inspired by my chunky monkey vegan ice-cream

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Chunky Monkey Muffins

Author: Leanne Vogel

Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 6 medium muffins, 6 servings

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
⅓ 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

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

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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.

I tested out the recipe on Monday night just to make sure the concept worked and was super pleased with the results. They really do taste just like the ice cream! Lexy and I hung out on the couch while I snacked on my muffins (do not feed these muffins to dogs as they have xylitol) and she… watched me do it.