The first time I made these muffins, they were pulled out of a newspaper and tested at work. Everyone loved them and they quickly turned into a way to use up leftover bananas. After seeing how much my nanny family loved the muffins, I started making them at home. I made these on Sunday, and my family conveniently dropped by as I was pulling them out of the oven. How’s that for a good hostess?
Can we talk about my love of these silicups? Mine are from Williams-Sonoma, and are a dream. Muffins fall out of them. And the colors always make baking more fun!
Round up your ingredients, pulse your oats and mash your bananas.
Side note: I was out of walnuts.
Mix the flour, sugar, baking soda, baking powder and salt together in one bowl. In another bowl, mix together the wet ingredients, minus the bananas.
Gently fold the wet ingredients into the dry ingredients.
Fold in the coconut, bran, chocolate chips, and bananas.
Fill your muffin pan. If you’re lazy like me and don’t want to grease it, line it with cupcake liners.
I like to use a large cookie scoop to get the batter into the muffin pan. Some people use a Ziploc bag with one corner cut off, some use a small measuring cup or even a spoon. I find cookie scoops to be the easiest, mess-free option.
Chunky Monkey Muffins
3 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cups milk
2 tsp. vanilla
1 cup melted and cooled butter
2 cups mashed bananas (I used 5)
1 cup bran
1 cup chopped walnuts
1 cup shredded coconut
1/2 cup chocolate chips
1. Preheat oven to 350F.
2. In large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
3. In a separate bowl, mix together eggs, milk, vanilla and butter.
4. Make a well in the dry ingredients, then pour egg mixture and mix just until combined. Don’t over mix.
5. Gently fold in mashed bananas, bran, walnuts, coconut and chocolate chips.
6. Pour batter into greased muffin tins and bake for 20-25 minutes.
This made 33 muffins for me.