Do you like banana nut muffins? How about chocolate? If you answered yes to those questions, then you would love these Vegan chunky monkey muffins! They’re the perfect vegan treat to make for breakfast, dessert, or a snack.

Happy Veterans Day to my fellow Americans! This weekend is the time to honor the brave men and women who have served our country. Be sure to take some time out of your day to thank any veterans that you know!

Being the food blogger that I am, my way of showing my appreciation for someone usually involves making food for them. Bringing fresh-baked goodies to someone’s house on a Sunday afternoon can really make their day. It takes less than an hour to bake a batch of muffins, so why not? Small gestures like that are the perfect way to show someone how much they mean to you.

Since I’m pretty much telling you to go bake muffins for any veterans in your life, I figured today would be the perfect day to share a muffin recipe! And since Veterans Day is a very patriotic holiday, I went with an all-American flavor: chunky monkey. I can’t think of anything more American than a pint of Ben and Jerry’s Chunky Monkey ice cream (non-dairy of course). If you’re unfamiliar with the flavor, you need to try it ASAP. It’s a banana base studded with walnuts and fudge chunks. My mouth is watering just thinking about it!

Making muffins taste like chunky monkey is pretty simple: just add some walnuts and chocolate chunks to banana muffins! It’s crucial, however, that you use chocolate chunks, not chocolate chips. After all, the chunks are what make it a chunky monkey! For this, I recommend using the semi-sweet mega chunks from the brand Enjoy Life. I’ve found that these are the best-tasting vegan chocolate chunks on the market. They’re perfect for baking, or even for eating right out of the bag! (Shhhh… don’t tell anyone.)

How to Make Vegan Chunky Monkey Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 cup brown sugar packed
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tbsp flax seed + 3 tbsp water
• 4 small ripe bananas
• 1/2 cup non-dairy milk
• 3 tbsp non-dairy butter melted
• 1 tsp pure vanilla extract
• 1 tbsp apple cider vinegar
• 3/4 cup non-dairy chocolate chunks
• 3/4 cup walnuts chopped

Instructions:

1. Preheat oven to 350°F. Spray a standard 12-cup muffin tin with non-stick spray and set aside.
2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. Stir together the ground flax and water to create a flax “egg.” Set aside for a few minutes to thicken.
4. Add 3 1/2 bananas, non-dairy milk, and butter to a blender and blend until smooth. (Slice the other half of the banana and set it aside for topping the muffins with.) Mix into the dry ingredients.
5. Stir in the flax egg, vanilla, and apple cider vinegar just until combined.
6. Fold in chocolate chunks and walnuts, setting some aside to top the muffins with.
7. Divide the batter evenly between the 12 cups of the pan and top with banana slices remaining chocolate chunks and walnuts.
8. Bake for 30 minutes, or until a toothpick inserted into the muffins comes out clean.
9. Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Additional Tips for Vegan Chunky Monkey Muffins

• Ripe Bananas for Natural Sweetness: Ensure your bananas are ripe, as the natural sweetness intensifies, contributing to the overall flavor of the muffins.
• Proper Flax “Egg” Consistency: Allow the flax and water mixture to thicken adequately. This creates a gooey texture, acting as an effective egg substitute for binding the ingredients together.
• Gentle Mixing for Fluffy Texture: When combining wet and dry ingredients, avoid overmixing. Gently fold the elements together until just combined to maintain a light and fluffy muffin texture.
• Even Batter Distribution: When filling the muffin cups, aim for even distribution to ensure uniform baking. This helps each muffin to cook consistently and prevents uneven textures.

FAQ

Can I use whole wheat flour instead of all-purpose flour in Vegan Chunky Monkey Muffins?

• Yes, you can substitute whole wheat flour for all-purpose flour, but note that it may result in a denser texture. Consider using a 1:1 ratio or a mix of both flours for optimal results.

What can I use as a non-dairy milk alternative in this recipe?

• You can choose from various non-dairy milk options such as almond, soy, oat, or coconut milk based on your preference.

Is there a suitable replacement for walnuts if I have a nut allergy?

• You can replace walnuts with seeds like sunflower or pumpkin seeds for a nut-free version, maintaining the delightful crunch.

Can I make these muffins gluten-free?

• Yes, you can experiment with a gluten-free flour blend as a substitute for all-purpose flour. Adjust the quantity and follow the recommendations on the gluten-free flour packaging.

How do I store Vegan Chunky Monkey Muffins, and for how long are they good?

• Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for an extended shelf life of up to a week. You can also freeze them for up to three months.

Vegan Chunky Monkey Muffins

Recipe by Food by AyakaCourse: Breakfast, DessertCuisine: American, VeganDifficulty: Easy

Servings

12

muffins

Prep time

10

minutes

Cooking time

30

minutes

Calories

334.3

kcal

Golden brown banana muffins, studded with walnuts and chocolate chunks! You’ll be going bananas for these vegan chunky monkey muffins.

Ingredients

• 2 cups all-purpose flour

• 1 cup brown sugar packed

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon

• 1 tbsp flax seed + 3 tbsp water

• 4 small ripe bananas

• 1/2 cup non-dairy milk

• 3 tbsp non-dairy butter melted

• 1 tsp pure vanilla extract

• 1 tbsp apple cider vinegar

• 3/4 cup non-dairy chocolate chunks

• 3/4 cup walnuts chopped

Directions

• Preheat oven to 350°F. Spray a standard 12-cup muffin tin with non-stick spray and set aside.
• In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
• Stir together the ground flax and water to create a flax “egg.” Set aside for a few minutes to thicken.
• Add 3 1/2 bananas, non-dairy milk, and butter to a blender and blend until smooth. (Slice the other half of the banana and set it aside for topping the muffins with.) Mix into the dry ingredients.
• Stir in the flax egg, vanilla, and apple cider vinegar just until combined.
• Fold in chocolate chunks and walnuts, setting some aside to top the muffins with.
• Divide the batter evenly between the 12 cups of the pan and top with banana slices remaining chocolate chunks and walnuts.
• Bake for 30 minutes, or until a toothpick inserted into the muffins comes out clean.
• Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.