Chocolate Chip Monkey Muffins

How about making something that will have your house smelling like a bakery?
Soft, fluffy banana muffins, laced with chocolate chips and shredded coconut,
topped with more mini chips, toasted coconut and crunchy sugar –
isn’t the crunchy topping the best part?

These are quick to whip up and you most likely will have all the ingredients on hand.
My son and my husband have already eaten 2 and they only came out of the oven a little while ago.

Ingredients

4 cups flour
1 cup sugar
1 1/2 Tablespoons baking powder
1 teaspoon kosher salt
2 cups skim milk
2 Tablespoons vanilla bean paste
2 eggs
1 cup canola or vegetable oil
2 over ripe bananas – mashed
3/4 cup sweetened coconut, plus a few Tablespoons more for sprinkling on top
1 cup dark chocolate chips
1/2 cup mini chocolate chips
2 Tablespoons raw sugar or sparkle sugar

Madagascar Vanilla Paste by D’Allesandro, 6 / 1 QT Case

Preheat oven to 400 degrees and line muffin tins with foils
Combine the flour, baking powder, sugar and salt and set aside

Mash bananas and set aside

Mix together eggs, oil, vanilla, and bananas

Add the dry ingredients to the wet

Blend gently, do not over mix

Add chocolate chips and coconut

Fold chocolate and coconut in the batter

Scoop into the foils – I ended up with 3 1/2 dozen

OXO Good Grips Medium Cookie Scoop
Then top with mini chocolate chips, more coconut and some sparkle sugar

Bake at 400 degrees for 15 to 18 minutes, until the coconut is nice and toasty on top

Try to let them cool, before you take a bite, I know it can be hard 🙂

The bananas keep the muffins nice and moist, the chips and coconut provide a great texture contrast

The chocolate stays all nice and melted for a long time

Notice how nice, soft and fluffy the muffin is

How about just one little bite??

Try making some for your little monkeys, enjoy! ♥