Chunky Monkey Muffins Recipes

Steps:

• Preheat oven to 375°F Grease 9 muffin cups.
• In large bowl combine flour, sugar, baking powder, baking soda and salt.
• In small bowl beat oil and eggs together. Add bananas and vanilla.
• Add wet ingredients to flour mixture, stirring only until just blended. Stir in chocolate chips and walnuts (do not over mix).
• If batter is too dry, add another tablespoon vegetable oil. However, note that muffin batter should be on the thick, lumpy side.
• Fill muffin cups to about a 1/4 inches below the rim (about a scant ¼ cup batter per muffin cup).
• Bake for 18 to 22 minutes, or until golden brown and toothpick inserted into center comes out clean. Let stand several minutes before transferring to wire rack to cool.

Steps:

• Preheat oven to 350°. 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., Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the flour, baking soda, and salt together in a bowl; set aside.
• Beat the bananas, butter, and sugar with an electric mixer in a large bowl until smooth. Beat in the egg, vanilla extract, and whiskey. Mix in the flour mixture until just incorporated. Fold in the coconut and chocolate chips, mixing just enough to evenly combine. Pour into muffin pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Mash bananas with milk and vanilla extract until smooth.
• Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
• Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
• Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
• Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.