Monkey Muffins

No matter how many bananas my family eats, we never seem to finish a bunch before they turn spotty. I’m always looking for another tasty way to use them up—and that’s where this banana bread-inspired monkey muffins recipe comes in.

This muffin recipe gets its fun name (kids love it!) because of its combination of mashed bananas and creamy peanut butter, with chocolate chips stirred into the mix because everything’s better with chocolate. This recipe makes a big batch—six dozen mini muffins—that freezes beautifully for quick, make-ahead snacks. They’re the perfect size for little hands, easy to tuck into lunchboxes and just right when you want a sweet treat in moderation.

Ingredients for Monkey Muffins

• Butter: The batter starts with creamed butter and sugar—the key to fluffy muffins with a tender crumb. Soften the butter before you begin for easier creaming. I usually bake with unsalted butter for better control over the salt.
• Sugar: Granulated white sugar sweetens the muffins and promotes a golden brown exterior. You can swap in light brown sugar for a caramel-like flavor, but the added moisture from the molasses can make the muffins overly soft.
• Eggs: A couple of eggs help bind the batter and contribute to the muffins’ structure as they bake. Let your eggs come to room temperature before starting the batter—they’ll blend more evenly.
• Bananas: Use ripe bananas, even spotty ones that are a little past their prime, for maximum sweetness, moisture and fruity flavor.
• Peanut butter: Creamy peanut butter adds nuttiness and blends smoothly into the batter, but you can use crunchy if you prefer bits of peanuts in each bite. For a nut-free swap, try sunflower seed butter.
• Milk: We’re adding only a splash of milk, so any type you have on hand—dairy or nondairy—will do.
• Vanilla: The floral notes enhance the sweetness of the bananas and chocolate. For the best flavor, go with pure vanilla extract.
• All-purpose flour: This recipe calls for regular all-purpose flour. An easy way to boost the nutrition in muffins is to use white whole wheat flour or half white and half whole wheat flour.
• Baking soda: Ensure your baking soda is fresh so your muffins rise properly.
• Chocolate chips: Mini chocolate chips are perfect for these bite-sized muffins. Feel free to swap in milk, dark or white chocolate chips.

Directions

Step 1: Mix the wet ingredients

Preheat your oven to 350°F. In a large mixing bowl, use a stand or hand-held mixer to cream the butter and 1 cup sugar until light and fluffy. Don’t rush this step—proper creaming takes five to seven minutes of continuous beating. Add the eggs, one at a time, beating well after each addition. Add the mashed bananas, peanut butter, milk and vanilla, and beat until smooth.

Step 2: Combine wet and dry ingredients

Whisk together the flour, baking soda and salt in a separate bowl. Gradually add the dry mixture to the creamed mixture, stirring just until moistened. Fold in the chocolate chips.

Editor’s Tip: Be careful not to overmix—your muffins will turn out tough instead of tender.

Step 3: Fill the muffin pan

Grease or line miniature muffin cups with paper liners. Fill each cup about three-fourths full. Sprinkle the tops with the remaining tablespoon of sugar for a sweet, slightly crunchy finish.

Step 4: Bake the muffins

Bake the muffins for 14 to 16 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for five minutes, then transfer them to wire racks. Serve warm.

Monkey Muffin Variations

• Make them nut-free: Replace the peanut butter with sunflower seed butter or cookie butter for an allergy-friendly, school-safe option.
• Try chunky monkey muffins: Fold in chopped walnuts or pecans along with the chocolate chips for added crunch and flavor.
• Go whole grain: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor, or use white whole wheat flour for extra fiber and protein.
• Turn up the cozy vibes: Sprinkle ground cinnamon into the flour mixture, or add a pinch to the sugar topping to give the muffins a sweet, spiced crust.

How to Store Monkey Muffins

Let the muffins cool to room temperature, then transfer them to an airtight container. They will stay fresh stored on the counter for up to three days. You can also stash them in the fridge for up to a week. If they firm up, you can pop a few in the microwave for 10 seconds to soften.

Can you freeze monkey muffins?

Yes, monkey muffins freeze beautifully! Arrange cooled muffins in a single layer on a baking sheet and freeze them until firm, then transfer them to a freezer-safe bag or container. They’ll keep for up to three months. To enjoy them, thaw muffins at room temperature or warm them up in the microwave.

Monkey Muffin Tips

Can I make these regular-sized muffins?

Yes! To make bigger muffins, grease or line a regular-sized muffin tin with paper cups. Fill each cup about two-thirds full with batter and bake at 350° for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

Can I reduce the sugar in this muffin recipe?

Yes, you can reduce the sugar by about 1/4 cup without affecting the structure or crumb. The muffins will be slightly less sweet but still moist and flavorful with bananas, peanut butter and chocolate chips in the mix.

How can you serve monkey muffins?

Monkey muffins are incredibly versatile. Enjoy a few with a yogurt parfait and fruit for a quick balanced breakfast, or tuck them into lunchboxes for a sweet treat. These mini muffins also make a great snack with a glass of cold milk or a hot coffee.