Finally I can share with you the recipe for the Chunky Monkey Muffins I told you about on Instagram. The recipe, along with another one, was suppose to be up last week but when I went to post it I found out my website was hacked. As you can see things look a little different and they are still in process but I am able to access my site and it’s been cleaned up and extra security has been added so I wanted to get the recipe up as so many of you have asked for it.
So while I am able to post there is still a lot of work to do with the site. A lot of time and energy that I’m short on right now caring for a newborn and the rest of the family so it might take a little time. I honestly debated and have struggled for the last week with if I should even keep the site up and going or just throw in the towel. It’s a lot of work and I’m struggling to keep up every day lately. When I do have a few minutes I run to the kitchen and recipe test and play instead of prioritizing myself. Don’t get me wrong I enjoy being in the kitchen and I enjoy the blog but I also need to rest and take care of myself so it’s been a struggle. I have recipes made and photographed but I then struggle to get them up on the blog and do all the computer work and it’s hitting me hard that I can’t do everything but I love this space so much I don’t think can give it up. I also need to focus on life and I don’t want to look back and regret all the moments lost with Baby G and the family or burn myself out. Long story short, I’m not giving up yet but I will likely only be posting once a week for a month or two longer and if I’m going to continue to post weekly it might take a little time to get the site back to where I want it as I’m basically starting over with the way it looks because what I had is gone and there is no easy way to get it back.
Now to the muffins, muffins that are a mood booster for me and fuel me to get things done! Banana bread was a staple during my pregnancy, I enjoyed it pretty much daily through mid 2nd and my 3rd trimester. I even stocked up the freezer with loaves for after Baby G was born. While I still love banana bread I’ve recently been in a muffin mood. I think just because I can grab and go and they take less time to cook than bread.
Just like Chunky Monkey Ice Cream these Chunky Monkey Muffins are packed with banana, chocolate, and walnuts! Pretty much delicious banana bread muffins packed with lots of melty chocolate, well if you’re like me and enjoy them warm, and a little nutty crunch.
Funny thing is these muffins weren’t actually inspired by the ice cream although that popped into my head and why I added the walnuts instead of peanuts. Trying the peanut version this week though. They were inspired by little Baby G and getting my peanut to gain weight. Which also ties into why I’m struggling a little right now. He lost a little more weight than most babies when he was born and hasn’t gained it back as quick as they would like. He needs to be fed every 2 hours still at 6 weeks and it’s very time consuming and life pretty much revolves around feeding him. He’s still healthy and perfect and I’m trying to soak up all the snuggles even if I am exhausted.
If only Baby G could eat these Chunky Monkey Muffins. Instead I’ll eat all the muffins for him I guess.
Banana bread is one of my favorite comfort food and chocolate umm hello I’m pretty sure mama’s are the reason coffee and chocolate, ok maybe peanut butter too, exist. Not sure what I’d do without them. Packed with oats and eggs they’re perfect paired with coffee for breakfast and make my crazy mornings so easy. The kids love them too, although they honestly prefer them without the nuts.
If you’re like me and ate a little too much chocolate yesterday or over the weekend these are a perfect way to satisfy the sweet craving in a healthy way and fuel your Monday.
Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
| Servings |
muffins
|
- 4 large eggs
- 1/4 c honey, or pure maple syrup
- 1/4 c coconut palm sugar
- 1/4 c coconut oil or butter, melted (I like to do 50:50 dairy free butter and coconut oil)
- 1 tsp vanilla, optional
- 1 3/4 c rolled oats
- 1 1/2 c mashed ripe bananas (about 4 medium bananas)
- 3 oz chocolate chips, chopped chocolate used HU Chocolate, Dark Chocolate Banana
- 1/4 c chopped walnuts
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- more chocolate and walnuts for topping optional
Ingredients
|
|
- Preheat oven to 350F.
- Using a food processor, I used a mini one, grind oats to a medium to course ground texture.
- In a medium bowl combine ground oats, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl combine eggs, honey/maple syrup, palm sugar, coconut oil/butter, and vanilla with a hand mixer or whisk.
- Mash bananas and add them into the wet ingredients.
- Add the dry ingredients into the wet and mix until just combine.
- Using a spatula fold in chocolate and walnuts.
- Spray muffin tin or line with liners.
- Spoon mixture into muffin tin, about one slightly heaped ice cream scoop if using one.
- Top with additional chocolate and walnuts if desired.
- Bake for 25 minutes or until set and toothpick comes out clean.
- Let cool slightly before removing from pan and cooling completely on a wire rack.
- Enjoy!
Like it, PIN it for later!
Kristen Wood
Oh my gosh, these sound so perfect! Yum!
richard
Great recipe and extremely detailed instructions. Thanks for this, Will try to make it over the weekends.
https://flickofthewhisk.com/