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 take 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 mufffins 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 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.)
Vegan Chunky Monkey Muffins
Golden brown banana muffins, studded with walnuts and chocolate chunks! You’ll be going bananas for these vegan chunky monkey muffins.
- 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
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 and 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 pan for 5-10 minutes before transferring to a wire rack to cool completely.