Monkey Muffins Recipe
Monkey Muffins Recipe photo by Taste of Home

Monkey Muffins Recipe

Publisher Photo
These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! It's also a good way to use up overripe bananas. —Amie Longstaff, Painesville Township, Ohio
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES: 36 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 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

Nutritional Facts

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.

Directions

  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.
Originally published as Monkey Muffins in Simple & Delicious September/October 2009, p37

Nutritional Facts

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

AVERAGE RATING
   (55)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (9)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 18, 2014

very good

MY REVIEW
Reviewed May. 14, 2014

Just made these & this recipe is a keeper!!!!

MY REVIEW
Reviewed Mar. 15, 2014

Delicious! I used regular sized dark chocolate chips and large muffin tins and they tasted fantastic!

MY REVIEW
Reviewed Oct. 21, 2013

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.

MY REVIEW
Reviewed Aug. 22, 2013

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!

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