Chunky Monkey Muffins2 min read

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In the early stages of our change to paleo / primal eating my hubby wanted `something’ to snack on mid afternoon. the deal was that it didn’t spike his blood sugar levels. He was asking for some of those `healthy’ muffins I used to make…..the ones with `healthy whole wheat’!  I (Judith) don’t know where I first saw this recipe  but with some adaptions it was deemed a keeper.  The good news is that it is a satisfying snack that he can have and still maintain a normal range of blood sugar levels.

I think that the original recipe had nuts in it so it was quickly changed to be suitable for the kids to take to school.

INGREDIENTS

  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon bi-carb soda
  • 6 eggs
  • 1/3 cup honey or coconut sugar
  • 1/3 cup coconut oil, melted
  • 1 tablespoon vanilla
  • 3 or 4 mashed bananas
  • 1/2 cup mixed seeds (sunflower, pine nuts, and peppita)
  • 1/3 cup coconut flakes
  • 1/4 cup raw cacao powder

INSTRUCTIONS

  1. Preheat oven to 175 C and grease the muffin pans.
  2. In a small bowl, mix together coconut flour, sea salt and baking soda. In a large bowl, mix together eggs, honey, coconut oil, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes and chocolate.
  3. Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. When done, let it cool and serve with a big glass of A2 milk!

Makes approx. 12 muffins.

Notes:

  • I usually use the coconut sugar because it’s less messy and quicker than honey.
  • You could use either walnuts or pecans in place of the mixed seeds.
  • You can use regular cocoa, though you may need a little less than if using raw cacao.
  • Seeds – any mix of chunky seeds would be fine. I tend to use whatever I have available.
  • Bananas – now’s the time to use up those bits and pieces of banana you have in the freezer. So long as you have about ¾ cup it will be fine.
  • Topping – I often sprinkle the top with some extra coconut flakes (before cooking). It’s nicely toasted on the top for added texture.
  • These keep well, as do most things baked with coconut flour and fruits.
  • They also freeze well. You can have a supply ready for school lunch boxes.

Verdict:

(Sharon): I use maple syrup for this one. Using the same quantity as the coconut sugar. I also use normal cocoa and add chocolate chunks to this.

The kids LOVE these and take them to school straight out of the freezer. They are thawed by recess and the coconut oil helps to keep them full.

 

5 comments

  1. So, last night i made the banana bread and the kids wouldnt eat it :(, just made the chunky monkeys and the kids were trying to eat the batter raw!! 🙂 Found a starting point to change the sugar and grain habits!! 🙂

    1. The Chunky Monkey’s are nice aren’t they. My kids devour the Banana Bread but they have been 95% Primal for a bit longer now. Also the name might have their taste buds misled.

  2. I’ve just devoured a warm one…. devine! Hubby’s been doing Dukan and wants to keep to lower GI/carb so he’s happy too. Our 5yo has some fussy eating issues related to his special needs so I wasn’t expecting miracles with him. He had a taste though which is great. The different texture will take a while for him to get used to so I will persevere… I used slightly less seeds but might leave them out for a while for him or substitute ground almonds if they’re not going to kinder.
    Loving your blog!

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