Chunky Monkey Banana Muffins | Refined Sugar & Dairy Free
The Best Banana Muffins
Recipe yields 12 muffins.
This banana muffin recipe is one of my favourites and it just so happens to be healthier than most! I used my basic banana muffin recipe, drizzled them with chocolate & peanut butter and topped them with walnuts to make them the Chunky Monkey version. You can also leave them as is cause they are also really good just on their own!!
- These muffins are easy to make with basic ingredients. Only one bowl required.
- They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
- They’re also naturally sweetened rather than loaded with refined sugar. You can use maple syrup (or honey) offers a touch of extra flavour!
- They are dairy free and use either olive oil or coconut oil instead of butter.
- These muffins also freeze well. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through.
- 1/3 cup melted coconut oil or extra-virgin olive oil. I prefer coconut oil as sometimes you can slightly taste the olive oil depending on the brand you use.
- 1/3 cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 1/3 cup packed mashed ripe bananas (about 4 bananas)
- 1/4 cup milk of choice or water (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, plus more for sprinkling on top
- 1 3/4 cups regular or white whole wheat flour
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
- Optional: once out of the oven and cooled drizzle with melted chocolate (dairy free if avoiding dairy), melted peanut butter and add chopped walnuts or pecans to make these Chunky Monkey style!
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or blueberries, fold them in now.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total).
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool.
- Once cooled drizzle with melted peanut butter and chocolate and top with walnuts if you want!
*These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).