Chunky Monkey Muffins

Chunky Monkey Muffins ~ Pearls + Girls

I have to admit, I feel pretty lucky to have two little girls that don’t fight me (much) on fruits and veggies.  Sometimes I try to sneak them into muffins, pancakes, and homemade bread, but often times serving broccoli florets (aka ‘dinosaur trees’), green beans (aka ‘silly swords’) and mango slices (aka ‘sunshine sticks’) don’t prompt much of a food battle.  I discovered that giving a goofy name to a new food makes it just a teensy bit more likely they will actually EAT it! 🙂  Nicknaming foods with silly monikers may be one of the nutritional tricks this mama has up her sleeve, but to be honest, convincing my kids to eat Chunky Monkey Muffins with bits of chocolate peeking out of a golden batter didn’t take much any convincing at all!  They are naturally sweetened with bananas and maple syrup, but also packed with whole grains, fiber, omega 3s and of course, dark chocolate.  Now you can feel better about serving your kids (and your spouse) a yummy breakfast without sacrificing flavor OR fun!  Enjoy! 🙂

Chunky Monkey Muffins

Yield: 12 regular sized muffins or 8 jumbo muffins


  • 3/4 cup white whole wheat flour (I use the King Arthur brand)
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup PURE maple syrup
  • 1/4 cup unsalted butter, melted
  • 2 cups mashed bananas (about 4 overripe bananas)
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup dark chocolate chunks (I use 62% dark chocolate)
  • 1/2 cup pecans, roughly chopped


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a muffin tin with muffin wrappers. You could also use paper baking cups, which are oven safe up to 400 degrees Fahrenheit.
  3. Whisk together both flours, baking soda, baking powder, salt and cinnamon in a large bowl. Set aside.
  4. Using a stand mixer fitted with a paddle attachment or a large mixing bowl and a wooden spoon or spatula, combine the maple syrup, melted butter, mashed bananas, eggs and vanilla. Mix for a few seconds to combine.
  5. Add the dry mixture to the wet mixture and mix until combined.
  6. Fold in the chocolate chunks and chopped pecans with a spatula.
  7. Pour batter into muffin cups, filling each about halfway full.
  8. Bake for 20 - 22 minutes for regular sized muffins, 28 - 30 minutes for jumbo muffins or until a toothpick inserted in the center comes out clean.