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Chunky Monkey Muffins

Rated as 4.44 out of 5 Stars
22

"Banana muffins topped with chocolate chips and walnuts. These muffins are vegan, gluten-free, dairy-free, and paleo-friendly!"
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Ingredients

35 m servings 273
Original recipe yields 12 servings (1 dozen muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. Puree bananas and dates in a food processor until smooth. Add almond butter, coconut flour, coconut oil, palm shortening, cocoa powder, baking soda, vanilla extract, and salt. Pulse to make a thick batter, scraping sides to fully incorporate ingredients.
  3. Spoon batter into prepared muffin cups, filling them 2/3 full. Toss chocolate chips and walnuts together in a small bowl, then sprinkle on top of each muffin, pressing them gently into tops.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.

Nutrition Facts


Per Serving: 273 calories; 20.4 23.8 3.1 0 355 Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made these for my son who has a lot of food allergies. I just had to substitute additional coconut oil for the palm shortening. Of all the baking that I have done for him, he said that these...

Most helpful critical review

very dry

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I made these for my son who has a lot of food allergies. I just had to substitute additional coconut oil for the palm shortening. Of all the baking that I have done for him, he said that these...

Paleo people are on to something! These muffins are surprisingly good, at least to a non-Paleo person. Definitely include the dates, for flavor, sweetness, and texture.

Didn't change a thing and they got eaten up by all at a game night. Bake them for the time in the recipe, even at high altitude. Soft is good, burned bottom is bad.

Delicious!! I made these with the dates and I'm glad I did, sweetness was just right. I subbed Kerrygold Butter instead of Palm Shortening. After making these a few times, I found that even wh...

I thought they were pretty good, moist enough, chocolatey, but made them for an event, and brought most of them home. One person remarked that they 'tasted vegan.' I was a little surprised, bec...

Rich, delicious, and nutritious. Exactly what I was looking for!