Unfortunately (or fortunately, maybe?), the “chunky monkey” in the title isn’t referring to a slightly chubby primate. Instead, it brings to light the fact that these muffins feature the unarguably delicious flavor combination of bananas, chocolate and walnuts that Ben and Jerry’s made famous. I used a dark chocolate roughly cut up into chunks here, but feel free to use semisweet chocolate chips if you’re not the biggest fan of the slightly bitter taste of dark chocolate.
Ingredients
- 1½ cups (121 g) rolled oats (quick or old fashioned)
- 3 tbsp (21 g) ground flaxseed
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup (118 ml) unsweetened almond milk
- 6 tbsp (96 g) almond butter
- ¼ cup (85 g) honey
- 1 tbsp (15 ml) vanilla extract
- 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
- ½ cup (58 g) chopped walnuts
- ½ cup (90 g) dark chocolate, roughly cut into chunks (for dairy-free, use vegan dark chocolate)
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add the eggs, almond milk, almond butter, honey and vanilla, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the mashed bananas, walnuts and chocolate chips by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 18–20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.