+SF
When my kids were little, they discovered the Chunky Monkey while vacationing in Mexico. It’s a thick and creamy frozen drink that combines chocolate and bananas. It’s pretty awesome. This muffin recipe was inspired by that drink. My kids are all grown up now, and they still love a good chunky monkey, especially in muffin form. You’re going to love it, too. It’s made with cacao powder, chocolate chips and banana. Every bite consists of gooey melted chocolate and perfectly ripe bananas. The best part: they’re really easy to make. —LM + AM
MAKES 12 MUFFINS
2½ cups (330 g) stone-ground flour
¼ cup (28 g) cacao powder
½ cup (97 g) sugar
2 tsp (7 g) aluminum-free baking powder
1 tsp salt
1 cup (240 ml) nondairy milk (I used cashew milk, but unsweetened almond milk will work too)
½ cup (124 g) unsweetened applesauce
1 tbsp (15 ml) melted coconut oil
1 tsp pure vanilla extract
1 large banana, diced
½ cup (91 g) vegan chocolate chunks or chips (we use Enjoy Life brand)
Preheat the oven to 350°F (177°C). Grease and flour or line a muffin tin with liners.
In a large mixing bowl, whisk the flour, cacao powder, sugar, baking powder and salt together until well blended and the cacao is evenly distributed.
Add the milk, applesauce, coconut oil and vanilla, stirring until just combined. Don’t overdo it or the batter will get tough. Gently fold in the banana and chocolate chips until evenly combined.
Spoon the batter into the muffin tins until three-fourths full. Bake for about 20 minutes, or until the tops are puffy and cracked and a toothpick inserted in the center comes out clean. Cool them on a wire rack for 15 minutes before removing from the muffin tin.