Lunch Box Cheeky Monkey Muffins Food

LUNCH BOX MUFFINS

Steps:

• Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
• Add Sugar and eggs.
• Mix in melted butter.
• In separate bowl combine dry ingredients.
• Add dry to wet and mix until incorporated.
• Fill buttered and floured muffin cups 3/4 full.
• Bake in 350 oven 20-30 minutes or until toothpick comes clean.
• Let rest for 2 minutes.
• Remove from pan to cooling racks.

DRUNK MONKEY MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the flour, baking soda, and salt together in a bowl; set aside.
• Beat the bananas, butter, and sugar with an electric mixer in a large bowl until smooth. Beat in the egg, vanilla extract, and whiskey. Mix in the flour mixture until just incorporated. Fold in the coconut and chocolate chips, mixing just enough to evenly combine. Pour into muffin pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MONKEY MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips., Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CHUNKY MONKEY MUFFINS

Steps:

• Preheat oven to 375°F Grease 9 muffin cups.
• In large bowl combine flour, sugar, baking powder, baking soda and salt.
• In small bowl beat oil and eggs together. Add bananas and vanilla.
• Add wet ingredients to flour mixture, stirring only until just blended. Stir in chocolate chips and walnuts (do not over mix).
• If batter is too dry, add another tablespoon vegetable oil. However, note that muffin batter should be on the thick, lumpy side.
• Fill muffin cups to about a 1/4 inches below the rim (about a scant ¼ cup batter per muffin cup).
• Bake for 18 to 22 minutes, or until golden brown and toothpick inserted into center comes out clean. Let stand several minutes before transferring to wire rack to cool.

ULTIMATE LUNCHBOX MUFFINS

Steps:

• Preheat oven to 180 degrees Celcius. Line a muffin tin with paper liners and spray briefly with non-stick spray.
• Combine flours, cinnamon, baking powder, and baking soda. Set aside.
• In a blender, blend the bananas, molasses, apple juice and vinegar until smooth. Mix the wet ingredients into the dry ingredients.
• Fold in the zucchini, walnuts, and sultanas.
• Divide mixture evenly into the muffin cups and bake for 20 minutes.
• If freezing, freeze in individual freezer bags to pull out as needed.