Health-Bent

Chunky Monkey Muffins

—

by

Megan Keatley
in ,

This recipe is from our cookbook, Primal Cravings: Your Favorite Foods Made Paleo

A classic combination of bananas, walnuts, and chocolate chips. Make sure you use bananas that are brown and spotty. If they’re too ripe for eatin’, then they’re perfect for beatin’—errr, baking with.

Yield: 12 muffins

Ingredients

  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 1 teaspoon baking soda
  • ½ cup butter, melted
  • ½ cup coconut sugar
  • 1 cup mashed bananas, from ~2 medium bananas
  • 1 teaspoon vanilla extract
  • 4 eggs
  • ½ cup chocolate chips
  • ½ cup walnuts, chopped

Method

Preheat oven to 350°F. Line a standard muffin tin with paper liners.

In a large bowl, whisk together coconut flour, tapioca flour, and baking soda.

In another large bowl, whisk together butter, sugar, bananas, vanilla extract, and eggs.

Whisk the dry ingredients into the wet ingredients.

Gently fold in the chocolate chips and walnuts. Divide batter among the lined muffin cups.

Bake until the muffins have puffed and the edges have slightly browned, about 20-25 minutes.

Comments

59 responses to “Chunky Monkey Muffins”

  1. sheena

    I just made these this morning!! Minus the walnuts due to allergy, They were amazing!!!

    Reply
    1. megan keatley

      awesome! thanks sheena!

      Reply
    2. Jennifer

      Coconut Sugar, what is your take on this and the effect on blood sugar levels?

      Coconut Sugar and/or Palm Sugar? Difference?

      Reply
  2. Sherri

    I LOVE these muffins! I’ve been making them from your cookbook (highly recommended) and they are definitely a household favorite! So delicious!

    Reply
  3. lucy

    Can I replace the tapioca flour with more coconut flour?

    Reply
  4. Leigh J.

    Thank you so much for introducing me to Tapioca Flour! I have made these muffins and the Chocolate Chip Cookies and they have been fantastic! The cookies literally melted in your mouth!. My family does not quite understand Paleo/Primal way of eating, so they keep referring to this as my, “diet food.” lol They cannot believe how good my “diet food” tastes! I have stopped trying to explain; I just keep feeding them. lol Thanks Again!

    Reply
  5. Hollis K.

    These look really good and would like to make them but I cannot eat eggs. Do you have a good substitute for them for this recipe?

    Thanks much!

    Reply
    1. Jane

      Try a “flax-egg”- 1 Tbs ground flaxseed and 3 Tbs water. Let it thicken for a few mins before using.

      Reply
  6. Rachel S.

    Made these this morning and WOWZA! Kids, hubby, and I ate the entire batch (it was more like 15 than 12). I can’t wait to make some of the other recipes from the book!

    Reply
  7. Joel

    Hey Guys. Great site just finished making the muffins. They were great. Interested in the book, but was wondering if you provide a macro nutrient breakdown for the different recipes. Is there anyway we could get the breakdown for this one. Thanks Joel and Lara

    Reply
    1. Health-Bent

      hey joel,

      the book does have a nutrition index with macro breakdown.

      17 g fat, 21 g carbs, 4 g fiber, 5 g protein for these guys.

      – bk

      Reply
      1. Joel

        Thanks so much. We are in Canada, where could we buy the book.

        Reply
        1. Katrina

          I got it at my local chapters the other day! Their website is usually a bit cheaper, or Amazon.

          Reply
  8. Rose

    Good! Made these with all the listed ingredients but subbing pecans for walnuts, and added about 1/4 cup cocoa powder because I was having an emo day, as well as about 1 Tbsp molasses and 1 Tbsp instant coffee. Very good, with good texture (pretty soft, I cooked them for 25 min might go to 30 min next time). I think I will try to cut the sugar some more, while still adding the cocoa (and dropping the nuts because they are expensive :< ), but this is an excellent gluten-free recipe to start from.

    Reply
  9. Jennifer

    Okay, I’ve had it! I’ve tried SEVERAL of your recipes — all of which have been awesome. Now this one — tried it — I’m in love with it. I’ll order the darn book! 🙂 No, really, they’re super good — thanks for the recipe. 🙂

    Reply
  10. Kristen

    Simply amazing. PERFECTLY moist and held together very well. I subbed honey instead of coconut sugar and they were just fine. I even gave a few to my friend to try and his 5 year old LOVED them. Thanks for the awesome recipe!!

    Reply
  11. Lorelei

    Hello! What’s the best way to store these? Should they be in the fridge? Can I freeze them?

    Reply
  12. Stephanie

    Thanks for another great recipe-these are delicious!!!!

    Reply
  13. Jackie

    Just made these today and I can say is WOW! I am a triathlete training for a half-ironman in September and I have been struggling to find quick breakfasts that will keep me fueled during my morning workouts. I am trying to eat whole, rather than processed foods, as much as possible, which is challenging. Thank you for a muffin recipe that tastes just as good, if not better than the “regular” ones I make for my husband and son. Keep up the great work!

    Reply
  14. Lorain

    I was very curious about this recipe. Made them this afternoon and they are delightful! I did reduce the sugar a bit and used coconut oil, very good but I think I will reduce the oil a little next time, and there will be a next time!
    They held together like a gluten muffin and had a great crumb. Thanks for this, I will be looking for your cookbook.

    Reply
  15. amy

    Can I subsitute the coconut sugar for stevia? is the amount to be used the same? Did anyone try it?

    I would like to make them this weekend.

    Reply
  16. Liz N.

    Sadly, I have to wait till the Whole30 is over at the end of this month to give this awesome recipe a spin! I love Chunky Monkey ice cream so I am positive this will not disappoint. I have all the ingredients I need to make this so I cannot wait to make this winning recipe soon!

    Reply
  17. Amy

    Want to try to recipe but butter is not allowed on Paleo….is there something to substitute? How are you considering these Paleo or maybe I’m missing something :). Want to try them but can’t as written 🙁

    Reply
    1. Brandon Keatley

      Dairy is optional in all our book recipes. When butter is used the sub is palm shortening. However, we don’t use the term “not allowed” around here. We eat informed by evolutionary ideas….we’re not just trying to follow a set of rules. Dairy is a heavily debated area in paleo/primal and many who believe in paleo ideas consider it nutritious (not easily condemned by reasons other than not being “old” enough.

      Reply
  18. laura

    just curious is there is any possible substitute for the tapioca flour…we don’t tolerate it well.
    thanks!

    Reply
    1. Melissa

      Have you ever tried Arrowroot flour? I just made this recipe by subbing the arowroot for tapioca flour (because that was all I had on hand) and it came out great. May want to give it a shot 🙂

      Reply
      1. Veronica

        Thank you!

        Reply
  19. Hugh Livingston

    Hi. I made these and loved them! I substituted the choc chip for diced organic dates and left out the walnuts. Did this with your yummy choc chip cookies also, and the dates give a really sweet chewy element. Fantastic!

    Reply
    1. Hugh Livingston

      Edit: left out the walnuts because I couldn’t wait to get them in the oven and forgot to read the last line!

      Reply
  20. Melissa

    Awesome recipe! I made these this morning (read: am currently stuffing my face) and holy amazing. I subbed honey for coconut sugar, and arrowroot powder for tapioca powder (because I didn’t have the others on hand) and it still came out perfectly. Thanks!

    Reply
  21. Angela

    WOW, these are the best muffins I’ve ever made!! Even my very picky family loved them! 🙂 THANK YOU!

    Reply
  22. Katie

    I got your cookbook last month and made these the other night for morning snacks. I only had 3 eggs and omitted the nuts but they turned out great. They were unbelievably delicious with such a true texture that I feel is usually lost with Paleo or Gluten Free baking. Needless to say they didn’t last long but these will be a staple in our household.

    Reply
  23. Beverly

    I used coconut cream since we were out of butter and they came out amazing! A lot less fat too. 🙂

    Reply
  24. Sandi S

    OMG! What more can I say? These totally rock. I made them last week and had one with a very healthy scrambled egg and bacon. I was full for hours after breakfast. Perfect.

    I traded out pecans for the walnuts because I’m not a walnut fan. Tomorrow I’ll make another batch. This time I’m going to use dark chocolate chips.

    Thanks for the great cookbook. (I’m in love with the pizza crust recipe!)

    Reply
  25. Pascale

    These are spectacular! They honestly taste just like the banana chocolate chip muffins I used to make before I went Paleo. I also LOVE the gingerbread muffins from the book. Thank you so much for bringing muffins back into my life! 🙂

    Reply
  26. Emily

    Though it will obviously take the monkey out of the chunky monkey, do you think there is a possible sub for the bananas? Maybe applesauce? I have a weird banana allergy that makes my tongue and throat swell up, sad times. Thanks!

    Reply
    1. Malia M

      I used organic pumpkin! They came out perfect!!!!

      Reply
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  28. Malia M

    I love the chunky monkey muffins! BUT tonight I subbed bananas with pumpkin(’tis the season)!!!! I used a loaf pan instead of a cupcake pan (cooked about 5 mins longer)….ABSOLUTELY FANTASTIC!!!! Thank you for this amazing recipe!

    Reply
  29. Liesl @ Fitnessinthekitchen

    This looks like a yummy recipe, but I guess I’m not familiar with tapioca flour. As in, are there good substitutes for it? Or should I just experiment with other flours? Any advice?

    Reply
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  32. Bernie Chen

    These are the only banana product my kids will eat! They love them! Thanks

    Reply
  33. Erin

    So these muffins are amazing.. and equally amazing as pancakes. We’ve now eaten chunky muffin pancakes 3 times in 3 weeks.. that good. My kids rave about them. I omit the coconut sugar when pancaking them.. quick and super fluffy. I cook them on the cast iron in a some coconut oil. Thanks for sharing this great one from your book!

    Reply
  34. Deb Johnson

    I just made these and they’re still warm. They’re amazing, so moist. I did use mini morsels (dark) to spread the chocolate flavor out even more. Love ’em. Thanks

    Reply
  35. Deb Johnson

    Amazing and so moist! I used dark chocolate mini chips so I’d get more chocolate in every bite. I’m in love with these and can’t wait to experiment with them a little. Maybe waffles?

    Reply
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  37. Lena

    these were awesome…..and quick to make.:) thank you!

    Reply
  38. Jennifer

    Just made these tonight. They were supposed to be for breakfast, but we had them for dessert. Yummy! Thanks for the great recipe.

    Reply
  39. Paula Jayne

    I am new to wheat/grain free cooking and have learned fr Dr Davis in Wheat Belly Cookbook that tapioca starch/flour, (just learned they are the same) potato starch are “junk carbohydrates” and should not be used. what should be substituted in this recipe that every one loves so much! Also could we use coconut oil instead of the butter?

    Reply
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  41. MargaretUK

    I’ve just made these muffins as I wanted to use the tapioca flour I just bought. I left out the choc chips, used honey instead of coconut sugar, and half a can of pumpkin puree instead of bananas. The smell of the tapioca flour is quite unpleasant and it lingers; but the muffins are moist, light and fluffy, and quite delicious.
    I have confidence to try some more tapioca flour recipes now. Next time I’ll add some chopped dates – or maybe even choc chips!

    Reply
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  43. `Miss Caty Cakes`

    Hi there fellow health nut monleys! 😉
    I am so excited to try this recipe as its simple, and sounds deeeeelish with all my favs together… im thinkin how tasty theyll be with some sweetened coconut flales and a tad less sugaah 😛
    However, i am in high altitude (Rocky-road- Mountains) & have had numerous issues and let down withcsinking muffins!!! 🙁
    Granted they still TASTE spectacular….but do you have any suggestions before tossing these monkey treats in the oven???
    I would LOVE any tips ya’ll have for me!!! Thanks so much!!

    Reply
    1. `Miss Caty Cakes`

      Ohhh my GOODNESS!!!! I only added a 1/4 c more of each flour, and substituted Cashew Butter… i also topped them with sweetened coconut and when it was just golden on the flakes…. Heaven itself was removed from my stove!!!THIS RECIPE IS SUCH A LONG AWAITED GOLD MINE for mine GF High Altitude hassles! Thank goodness for you sweetie!!

      Reply
  44. Brittany

    These are SO SO SO good!!! THANK-YOU! Perfect for my little one who has a nut intolerance. Could you please let me know if these should be refrigerated or left on the counter? Thanks!

    Reply
  45. Megan

    I was wondering how many calories this recipe has? I think I added it wrong, I got 198 and I didn’t even add the walnuts. That’s more that the regular chunky monkey muffins!

    Reply
    1. Megan

      I forgot I was at my mother in laws and she only had the nasty dreaded country crock margin sticks. Thats most likely a bit more calories than that of real butter but the regular is luke 154 calories per muffin

      Reply
  46. Jennifer Massaro

    any suggestions besides coconut sugar and coconut flour? I am allergic to coconut and I’d love to try this, but for obvious reasons I can’t.

    Reply

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