Chunky Monkey Muffins

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Chunky Monkey Muffins

Published on January 13, 2016 | By |
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While this recipe is adapted from a pregnancy nutrition book called Feed the Belly, these muffins are good for everybody, not just mamas-t0-be.  High in fiber, protein and omega-3s, and sugar-free, they’re nutritionally dense and exceptionally delicious. I use 1 cup sprouted spelt flour and the rest a combo of almond meal and teff flour, but if you want to make them gluten-free, as I have many times, just sub 1 cup gluten-free AP for the spelt flour.  And if you want to go nut-free, replace the nut meal with more spelt or teff flour, and use sun butter instead of peanut butter.  I’ve tried a million different variations and somehow these muffins always turn out great.

Makes 18 muffins

Ingredients

  • 1 cup sprouted spelt flour (or whole wheat)
  • 1/2 cup almond meal
  • 3/4 cup teff flour
  • 3 TBSP ground flax seed
  • 2 TBSP unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup cocoa nibs
  • 1/2 cup chopped dark chocolate (at least 60%)
  • 4 large dates, pitted
  • 3 medium or 2 large over-ripe bananas
  • 6 oz plain or vanilla yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 TBSP coconut oil, melted
  • 1/2 cup milk (I like almond or coconut milk but regular also works)
  • 1/3 cup peanut or almond butter
  • 1 TBSP cinnamon
  • 1TBSP coconut sugar

Instructions

  • 1. Preheat oven to 350°. Place dates and milk in a blender container and let soak. Set aside. Line two 12-cup muffin trays with paper liners and spray the liners with coconut oil cooking spray. You won't fill both trays completely full, as this recipe makes about 18 muffins, so place 9 liners on each tray.
  • 2. Mix the dry ingredients: add flours to a large mixing bowl with ground flax, cocoa powder, baking soda, salt, chocolate chunks and cocoa nibs. Whisk until combined. In a small bowl, combine cinnamon and coconut sugar. Set aside.
  • 3. Mix the wet ingredients: start by blending the dates with the milk until you have a puree. To this mixture add yogurt, banana, egg, vanilla and coconut oil. Blend until combined.
  • 4. Fold the wet mixture into the dry mixture until just combined. Fill the prepared muffin cups 1/2 full with batter, then spoon in 1 generous teaspoon of nut butter on top. Fill the cups with more batter until 3/4 full. Sprinkle tops with cinnamon-coconut sugar mixture and bake for 20 minutes or until the tops of muffins look dry and spring back when touched. Allow to cool in the muffin pans for 5 minutes then transfer to a rack.
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