Well, the title is my take on chunky monkey muffins. I don’t think these could make you very chunky! There isn’t much to them. My neighbor and friend made them for the kids one day and Maddox shoved like 4 in his mouth while going out the door – after he’d already had his snack. Soooo… I paid her off to give me the recipe. No, Hilary’s nice and just gave it to me plus she’s a super awesome lady.
I don’t recommend cupcake/muffin liners on muffins. They don’t let the muffin rise and give it that nice dome top sometimes. I wasn’t 100% sure they would come out of my metal pan and had liners to get rid of, so I tried liners again and it wasn’t as good as when I don’t use them.
I love my Williams-Sonoma muffin pan. Easy to clean, aluminum and always bakes evenly. I have used silicone before and for kids muffins I think it would work well, too. My silicone pans would smell sometimes, but I didn’t taste it in the food.
Skinny Monkey Muffins
yield 8 large muffins or 16 regular muffins or 30 mini muffins
1 tsp. lemon juice + 1/4 cup skim milk
3/4 cup AP flour
1/4 cup cocoa powder
1 Tb. baking powder
1/2 tsp. baking soda
1/4 cup mini chocolate chips (Nestle makes semi sweet mini ones)
3 small ripe bananas, mashed (2 medium or large bananas)
1/3 cup sugar
1 tsp. vanilla
1. Preheat oven to 350 degrees. Grease muffin tin.
2. In a measuring cup, add the juice and then fill the milk to the 1/4 cup mark. Let sit so the acid can do its thing.
3. In a big bowl, do the muffin method! Mix dry: flour, cocoa, baking powder, baking soda, and chips.
4. In a medium bowl, beat with a kitchenaid or hand mixer: bananas, sugar, egg and vanilla.
5. Add wet to dry and just barely combine.
6. Divide the batter between wells. I use 3 Tbs. cookie scoop for regular size muffins and 1 Tb. cookie scoop for mini muffins.
7. Bake minis for 8-12 minutes.
Bake regular ones for 10-15 minutes.
Bake large ones for 17-20 minutes. Just use the toothpick and see if it comes out clean.
Recipe adapted from http://www.choosingsimplicity.com
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