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!
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
- 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
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.
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?
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!