Whole Wheat Monkey Muffins

by Mara @ What's For Dinner? on April 17, 2012

in Baking, dessert, vegetarian

To call anything in this post “healthy” is a stretch. A pet peeve of mine is when I’m reading a recipe and it’s called “lower fat” something or “guiltless” something else. Lower than what? What exactly would “light” mean in the context of a Paula Deen recipe? It’s all about context.

My grandma used to make this amazing (and I mean AMAZING) banana chocolate bread. And by bread, I mean a banana and chocolate filled loaf that really should’ve been (and was later renamed) a cake. I have her recipe, and I’ll likely never share it. Sure it had bananas in it, but was it healthy? Absolutely not!

banana peanut butter chocolate muffins

When I suddenly… ok, not so suddenly, rather over the course of about 10 days, I had some almost completely black bananas. I guess that’s what happens when I buy bananas and then end up in the hospital (twice) and sick (for 8 weeks). Once the bananas started getting spotty, I decided that I’d use them to make a banana bread or something, and let them get almost black and totally mushy. Which meant they were perfect! I was going to attempt a banana-chocolate bread/cake/muffin/thing that was healthier than grandmas, sweet enough for dessert, but hearty enough for breakfast. It was a tough order.

I’m still always shocked when my baked goods turn out well. After all this time, I probably shouldn’t be surprised, but I am. Baking is such a chemistry, wheras cooking is more of a crap shoot. I’m rambling. Sorry.

These were perfect. We enjoyed them for dessert, then I had one for breakfast. They were sweet and satisfying and slightly less unhealthy than having a frosted cupcake.

Whole Wheat Monkey Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 15 muffins

1 muffin

Ingredients

  • 4 whole very ripe bananas
  • 2 Tablespoons butter, softened
  • 1/4 cup creamy peanut butter
  • 1 cup whole wheat flour
  • 2 whole eggs
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 6 ounces semi-sweet chocolate chips
  • 2 Tablespoons brown sugar
  • 1/4 cup white sugar
  • 1/2 teaspoon salt

Directions

Pre-heat the oven to 350*F. Prepare 15 muffin tins with liners or cooking spray.

Place the butter, peanut butter, and sugars in the bowl of a stand mixer. Beat on high speed until light and fluffy.

Add the bananas and continue mixing until incorporated, then add the eggs.

Mix again, on high speed, until smooth.

In a separate bowl, mix together the baking soda, baking powder, salt, and flour.

Add this mixture by 1/4 cups to the banana mixture. Once combined, stir in the chocolate chips.

Scoop into prepared muffin tins and bake 20-22 minutes, or until lightly browned and springy.

Allow to cool before enjoying.

If you were to make these with fresher bananas, it would surely work, but I would suggest upping the sugar (probably the brown) by a little bit. This would also work baked in a loaf pan, or even scooped onto a cookie sheet and baked for a whoopie pie type thing.
banana peanut butter chocolate muffins
Why am I calling these healthyish? Well, the low-ish fat and whole wheat flour of course. And the bananas. Fruit makes everything healthy, right?
banana peanut butter chocolate muffins

To be honest, upon calculating nutrition facts on SparkRecipes, each muffin has fairly decent nutrition facts: 150 calories, 7 grams fat, 3 grams fiber, 6 grams protein, and only 17 carbs. Not awful, but certainly not as great as eating a plain banana.

I think grandma would approve!

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{ 5 comments… read them below or add one }

Sarah April 17, 2012 at 9:39 AM

Those look insanely delicious! I know two little girls who would adore those.

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Mara @ What's For Dinner? April 17, 2012 at 9:42 AM

I bet you’re right :) You could probably double the PB and leave out the butter, and use flax eggs and they’d be perfectly vegan too… I’m not as good at veganizing things as you are though!

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Biz April 17, 2012 at 10:25 AM

Yep, my Dad made a stunning banana chocolate chip bundt cake that was out of this world. It was a couple years after he died when I was at my Mom’s house and pulled out the recipe and was going to make it – first ingredient on the list?? TWO CUPS OF OIL! No wonder it was so good!

Looking forward to dinner tonight!!
Biz´s last blog post ..Bacon and Pepper Egg Bake

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Mara @ What's For Dinner? April 17, 2012 at 10:45 AM

I’m so excited!!!

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Corin February 2, 2014 at 10:45 AM

I just made these muffins and they were delightful! I found this recipe while searching for the muffin form of the best pancake I ever had–a banana, chocolate chip and peanut butter chip pancake at a local diner–and this recipe hit the spot! Thank you for posting :)

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