If you’re muffin-eating people like we are, I believe (and hope) you’re going to love these super easy to make Chunky Monkey Muffins! In true Whitney fashion, they are gluten-free and only sweetened with bananas. No added sugar, mamas! Although I did add a few chocolate chips to mine – this is totally optional!
I don’t know how you feel about baking with oat flour, but I love it! It’s one of my sneaky ways to get some good wholesome ingredients into my daughter’s diet. She looks at these muffins and thinks, “Chocolate muffins!” I look at them and think, “Filled with oats, flax-seed, and almond butter for a good source of brain health!”
And then I say a little prayer and pray that she eats said “healthy muffin.”
Life is all about perception. And when you have a three-year-old that only wants to eat Pop Tarts and popsicles, you have to get creative!
Since these Chunky Monkey Muffins were Gaby approved – she ate two in one sitting – I decided to share the recipe in hopes that your babies will love and approve, too! For my dairy-free people, these are vegan.
Chunky Monkey Muffins
Yields: 12 muffins
Prep Time: 5 minutes Cook Time: 20 – 25 minutes Total: 30 minutes
Ingredients:
- 2 tbsp ground flax-seed plus 5 tbsp water
- 2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 3 super ripe bananas, mashed
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar
- 2 tbsp almond butter
- 1/4 cup chopped walnuts; optional
- 1/4 cup chocolate chips plus more to sprinkle on top before baking; optional
Directions:
- Preheat your oven to 350 degrees and line a muffin tin with wrappers or just spray it down really well with non-stick spray. Set aside for a few.
- In a small mixing bowl, mix together the ground flax-seed and water. Give it a stir and let this sit for 5 minutes.
- In another small mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt. Set aside.
- Now, in a large mixing bowl mix together the banana, coconut oil, vanilla, apple cider vinegar, and almond butter. Add the ground flax-seed and water at this point.
- Stir in the dry ingredients. Then, fold in the nuts and chocolate chips if desired.
- This batter is pretty thick. Scoop the batter into the prepared muffin tin, filling them up about halfway full. I added a few more chocolate chips on top of the batter at this point.
- Bake for 20 minutes and check the doneness. If a toothpick comes out clean, pull them out! If they’re still a little doughy, add a few more minutes. Be careful not to overbake or they may dry out a little bit.
- Store in an airtight container.
I hope you and your babies love these as much as we do!
Bon appetit!
– Whitney
