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4.3 from 20 votes

Chunky Monkey Muffins

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Refined Sugar Free, SCD Legal
Servings: 10 muffins


  • 2 1/4 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp apple cider vinegar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil melted
  • 3 tbsp honey
  • 3 very ripe bananas
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup walnuts roughly chopped
  • 3 tbsp almond butter
  • 1/4 cup dried unsweetened banana chips * cut into small pieces


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
  • In a bowl combine the almond flour, salt and baking soda
  • Add in the eggs, vanilla, honey, apple cider vinegar, coconut oil, 2 bananas and shredded coconut and using an electric mixer blend until well combined
  • Break the remaining banana into pieces and add to the batter along with the walnuts, stir lightly until just combined but do not over mix as you want the banana to remain in chunks
  • Fill each muffin cup half full with batter and then place two small dollops of almond butter on top and then top with more batter.  Fill the muffin cups to the top with batter and make sure that it is really firmly packed in. Top each muffins with the banana chips.  
  • Bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.


*If you aren't able to find unsweetened banana chips in store you can make them at home. Slice 2 bananas and lay them out evenly on a parchment paper lined baking sheet. Bake in the oven at 100 degrees celsius for 2½ hours or alternatively you can also use a dehydrator.