These guilt-free muffins are filled with healthy ingredients

There are so many ways to enjoy a sweet, nutritious treat without loading up on processed foods, refined sugar, or unhealthy fats.

The recipe was already a winner, being made without all-purpose flour or refined sugar. A friend at work shared it with me, and right away I knew it was one I would use time and time again — especially if I could tweak it just a bit to make it a plant-based recipe.

Chunky Monkey Mini Muffins.

These muffins can certainly be made with regular eggs, but I find myself using a product like Bob’s Red Mill Egg Replacer more and more. It’s a powdery substance that is made up of potato starch, tapioca flour, baking soda, and psyllium husk fiber. There are others on the market made of flax.

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It’s handy to have around. I keep it in the freezer. And for 1 egg, it simply calls for 1 tablespoon of replacer, mixed with 2 tablespoons water. This recipe would normally call for 2 eggs so I used 2 tablespoons replacer and 4 tablespoons water.

Chunky Monkey Mini Muffins.

I like to sweeten up the recipe with date syrup, but pure maple syrup works really well, too, if you prefer. And I like to add walnuts with the chocolate chunks to replicate one of my favorite ice cream flavors, Chunky Monkey.

Have a guilt-free muffin while nourishing your body and filling it with healthy ingredients. These are perfect for after-school snacks, lunchboxes, or even a couple for a quick breakfast, not to mention one for dessert with a cup of tea or coffee.


Enjoy food made fresh!

Chunky Monkey Mini Muffins

  • 2 ripe bananas
  • 1 cup natural, creamy peanut butter
  • 1/4 cup pure maple syrup, or date syrup
  • 2 tablespoons egg replacement, mixed per package instructions
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 2/3 cup dark chocolate chunks
  • 2/3 cup chopped walnuts

Preheat oven to 350° F. Spray 24 mini muffin tin cups with non-stick cooking spray.

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