Monkey Muffins Recipe
- 1/2 cup butter, softened
- 1 cup plus 1 tablespoon sugar, divided
- 2 large eggs
- 1 cup mashed ripe bananas
- 2/3 cup peanut butter
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup miniature semisweet chocolate chips
- 1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
- 2. Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 6 dozen.
2 muffins equals 126 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 112 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Monkey Muffins
"These were simply delicious! My friends raved about them! They were simple, called for ingredients I regularly have on-hand, and baked up beautifully. They also brought together some of my favorite flavor combinations--chocolate and peanut butter, and banana and peanut butter! I baked normal-sized muffins instead of the mini-sized muffins. I also used slightly less (maybe 1/8 C. less) sugar than the recipe called for."
"I have made these muffins several times now, using standard size muffin tins. The muffins turn out wonderful every time. I used more bananas than the recipe stated; I put the bananas in the blender to make them smooth--to equal 2 cups. I used an electric mixer throughout recipe. I baked the standard size muffins at 350* for 22-25 minutes. The sugar on top isn't even necessary--they are wonderful without the added sugar. My family calls these Chunky Monkey Muffins--we love them. I would definitely rate this recipe with five stars--this recipe is a keeper! Amie, thank you for sharing."
"Very yummy, the kids had them for breakfast and after school snack."
"These are fantastic... 6 yr old fussy eater approved!"
"Fabulous. I've been making them for 3 years, my 3 small children love them, we make them all the time! We don't even add the sugar on top, they are awesome without it. We've made them in mini muffin tins and regular muffin size. So glad I came across this recipe."
"We love these! I make them as directed but with half whole wheat flour."
"The first time I made this I followed the recipe exactly and it turned out fabulous! My husband and son gobbled these up. The next time I got a little adventurous and added more peanut butter and banana and added some oats (3/4 cup peanut butter, 4 mushed bananas, and 3/4 cup oats). It was PERFECT. I also topped them with brown sugar instead of regular sugar. I will DEFINITELY bake these again."
"Super Delicious! I left out the chocolate chips because I didn't have any and used extra crunchy peanut butter. I added a pinch of cinnamon but other than that I followed the recipe exactly. Very fluffy. Living on Maui we always have bananas so I freeze really ripe mashed in sandwich bags that hold about a cup. Works great. Mahalo for sharing."
"Delicious! I made them as jumbo muffins and I got 7 from the recipe. I, too, used regular chocolate chips because I didn't have any miniature chips and I used about 1-1/2 cups banana because I had two overrippe bananas on the counter!"
"We really like this recipe! I take it to brunches or just make it for the family. We have a severe peanut allergy so i substitute soy or almond butters. Sunbutter as a substitute will turn them green.... just in case anyone wonders!"
"Just made these & this recipe is a keeper!!!!"
"Delicious! I used regular sized dark chocolate chips and large muffin tins and they tasted fantastic!"
"I made some adjustments to the recipe. I use all white whole wheat flour, dark chocolate chips, and I added 3/4 c. of old-fashioned oats. I also make regular sized muffins and bake for about 20 minutes. The texture is wonderful and they taste awesome! I make these every Sunday for school snacks for the week.I keep trying to give it five stars but it won't let me."
"Wonderful recipe - moist and delicious! I made these regular size and used a gluten free flour blend. I have also used mini diced reese cups or used cinnamon chips instead of chocolate. I also used 3 bananas. Will definitely make again!"
"I forgot to sprinkle the extra sugar on top, but it wasn't missed. Made a double batch and they are half gone already. Family and neighbors love them!"
"My boys absolutely love these muffins! I thought I had misplaced this recipe, but I'm glad I found it here:)"
"The whole family loves these. I make them all the time."
"My family absolutely loved these! I don't' have a mini muffin pan, so I made 2 dozen regular sized muffins and baked them 1 minute longer. They were perfect! I can't wait to leave my bananas on the counter for these again!"
"My changes:1/2 c. sugar1/4 c. mini choc. chips and 1/4 c. milk choc. chips3 bananas"
"Made these for Christmas. Everyone loved them. Will make again."
"Tasted wonderful and easy to make. I made the full size muffins and kept them in the oven for 20 minutes. I also use a raw granulated sugar for the topping. Yummy good! Makes about 2 dozen regular sized muffins. Adding nuts might make it a bit more crunchy if that is something you are looking for. :}"
"They were very moist and full of flavor. The family loved them. This is for sure a do over recipe! I only used half the sugar and substituted 1/4 cup of flour with flaxseed meal."
"I used a big cookie scoop to fill the mini muffin tray. Perfect size and got some good compliments at a party! No need to alter the recipe, because the flavor combination was a hit!"
"Delicious and so easy!"
"I made these in a reg. muffin size pan and had 18 finished muffins.They were quite good and I will make them again. I think I'll replace the choc. chips with raisins next time and add nuts."
"TASTE OF HOME should use this recipe to teach the importance of reading the reviews before trying a new recipe. There are so many new & helpful ideas and variations of ingredients, size, baking time,etc. that make it easier to make it today!Thanks for all your comments. Yum, Yum!"
"very yummy and easy. A big hit at our house"
"very yummy and easy a big hit at our house"
"I have made this recipe twice and found it to be the best muffin recipe I've tried. It is moist and comes out of the paper wrappers easily. Will make it often. My husband said it is a "keep" recipe."
"I am the original contributor of this recipe. I've changed it over the years just to experiment. My most recent adaptation can be found at http://countingchef.blogspot.com/2011/06/monamie-mardi-peanut-butter-monkey.html. A healthier version of the recipe is at the end of the page (after my Warrior Dash story). I've been trying to bake without butter and lots of sugar. It's a work in progress, but I wanted to share and hope you enjoy."
"These were purple ribbon winners at our county fair and my daughter gets to take them on to State!!"
"very delicious and moist. Even my kids, who aren't big muffin eaters, loved them."
"SCRUMPTIOUS. Perfect flavor trio of peanut butter, banana and chocolate. I used half sugar and half Splenda, and made 20 regular size muffins. This recipe is a keeper!"
"Wonderful!! Made 17 regular size muffins. Baked 20-23 min."
"I made this for the first time and all my family loved them. They were moist and did not have a heavy banana taste or peanutbutter taste. Everything blended together well. Granddaughter wanted an icing on hers."
"I substituted half of the flour with whole wheat. I was pretty sure my family would like these, but I was prepared not to since I'm not a huge fan of peanut butter. I was pleasantly surprised with the combination of flavors."
"These are my favorite muffins! I have altered them to make them healthier, replacing all of the butter with the same amount of applesauce and using whole wheat flour for half of the flour. I make them in regular size muffin cups, and they turn out deliciously every time!"
"<p>I made the muffins in standard size muffin pans. I substituted white chocolate chips for the mini semisweet chips. They were a huge hit at our church social hour. This recipe is a keeper!"
"I also put the ingredients into my Livestrong.com recipe index and each muffin (1 of 72) came out at 64 calories each which is right on with Taste of Home...carbs came out to 8g & sugars at 3.09. They're a very nice treat when you're watching those calories!!!"
"Did anyone try swapping out the butter and replacing it w/ applesauce or yogurt? If so did it work? (Just looking for ways to lighten this recipe up a bit.)"
"To " Have your cake & lose weight too", Check YOUR math! You are basing your calculations on 36 but the recipe yield is 72!! So their calculations are correct. Great recipe but if you are soncerned, you can try Splenda to substitute for the sugar but I think as others have said, you can even do with less than the cup in the recipe."
"As a diabetic and an award winning healthy cook I am very aware of calories and diabetic exchanges. I looked at a cup of sugar, a cup of banana, 2 cups of white flour and 3/4 of a cup of chips and it just didn't seem possible that all that sugar would be only 1 carb serving for 2 cupcakes. I entered the ingredients into Spark Recipe and each of the 36 cupcakes is almost 130 calories, a starch and a fat. I understand this happens sometimes but each mini cupcake is 2 carbs not 1 carb serving as stated. I hope Taste of home double checks the recipe and makes the correction."
"I made larger size muffins and got 20 out of one recipe! I had to keep them in for 5-6 minutes longer, but they turned about fabulously! I thought I was putting way too much batter in the cups, but they don't puff up a ton, so could have put in more and made fewer. The batter was thick like a cookie dough, so I was worried they wouldn't turn out - but they did! Great recipe!"
"I cut down on the sugar (2/3 C), and they were still great"
"These are AMAZING! I even reduced the sugar to 3/4 cup, and didn't use chocolate chips, and they are a new favorite! These are going in my recipe box!"
"These muffins were a huge hit with my family. A great after school snack. The only thing I changed was to replace the butter with olive oil. I will try adding a little cinnamon to the next batch."
"These muffins are amazing! Loved the different tastes it offered! Will definitely make again."
"I made a double batch and they only lasted 2 days! A favorite! I like to freeze some and then pack them in the kids' lunch for dessert."
"AMAZING....wow is all i can say..it has a wonderful taste."
"My family loves these, but I don't get 6 dozen mini muffins. How many do you get?"
"very good and super easy to make"
"I make these weekly and my boys love them! I am actaully making them for my son's bday snack at school on Tuesday and am going to top them with chocolate icing! I can't wait to try them!!"
"I had to use white baking chips instead of the semi-sweet chocolate since I did not have any on hand, but they still tasted great! Definitely will make these again when I have all the ingredients!"
"I found the peanut butter flavour a little scant. Next time I might sub some peanut butter chips for the chocolate chips for a more intense flavour."
"Whole family loved them and so did my friends that I shared with."
"these were awesome my whole family loved them,i added some chopped walnuts and a pinch of cinnamon they were perfect."
"My kids LOVE these! So easy to make too! Very moist and better than banana bread."
"These were wonderful and my family just loved them. A great way to use up bananas besides banana bread or muffins."
"Very easy to make... all my favorite flavors mixed together... I doubled the batch and yumm!!"
"These muffins are delicious! adults and children loved them."
"Awsome taste and very moist. I added chopped dates (my husbund says dates make everything better) I was told not to make regular banana bread anymore "make monkey muffins" just waiting for the bananas to ripen to make more"
"These muffins are excellent! They are moist and delicious. These mini muffins are perfect for breakfast or a snack."
"These muffins are excellent!! I would make these over and over again, but luckily my sister is the contributor, so I can have them made for me whenever I want. Oh and the key to this great recipe is.....follow it, then you'll get the results intended."
"Delicious! A moist and yummy combination of peanut butter, bananas and chocolate chips... I made regular sized muffins and got a dozen and a half. Our kids loved them, thanks for sharing the recipe!"
"I made these muffins and they were a huge hit! They were so moist. Co-workers and kids class mates all love them."
" I made the muffins too,but a little bit larger .The recipe sounded great and I thought peanut butter and chocolate,that should taste out of this world,but I was very disappointed.The muffins were dry and the taste was not this great.Its seldom,that I don't like something."
"I made these muffins and they were great. I even added walnuts to them. I took the muffins to people at work and they couldn't wait to test them out at home. It was cheap, easy, and tasty!"