Chunky Monkey Muffins

Chunky Monkey Muffins

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April Craven


If you want an "updated" yummilicious banana muffin recipe, then this is the recipe for you! Enjoy!!!


★★★★★ 1 vote

16 to 18
30 Min
20 Min



  • 1 1/2 c
    sweetened, shredded coconut
  • 1 1/2 c
    macadamia nuts, finely ground
  • 1/4 c
    butter, at room temperature
  • 2 Tbsp
    brown sugar

  • 1/2 c
    butter, softened
  • 1/2 c
    vegetable oil
  • 1 c
    light brown sugar
  • 3/4 c
    granulated sugar
  • 4
  • 2 tsp
    vanilla extract
  • 1 Tbsp
    strong brewed coffee
  • 1 c
    banana, pureed
  • 1/2 c
    sour cream
  • 3 3/4 c
    all purpose flour
  • 3/4 tsp
    baking soda
  • 1/4 tsp
  • 4 tsp
    baking powder
  • 1 c
    white chocolate chips, coarsely chopped
  • 1/2 c
    miniature semi-sweet chocolate chips
  • 1/2 c
    macadamia nuts, chopped

How to Make Chunky Monkey Muffins


  1. Preheat oven to 425 degrees F. Line 16 to 18 large muffin cups with cupcake liners or spray generously with non-stick cooking spray.
  2. For topping - combine all (topping) ingredients in a food processor and pulse to chop into a crumbly mixture. Set aside.
  3. For batter - blend butter with oil & sugar. Add eggs, vanilla, coffee and blend until smooth. Stir in sour cream and banana puree. Whisk flour, baking soda, baking powder and salt together and stir into wet ingredients. Mix until batter is smooth. Fold in chocolate & nuts.
  4. Using an ice cream scoop, deposit generous lumps of batter into each muffin cup. Load up with topping.
    Place in the upper third of the oven. Reduce heat to 4oo degrees. Bake for 20 to 22 minutes, until muffins are nicely browned and spring back when gently pressed.

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