Happy Monkey Muffins

Ingredients

1/2 cup coconut oil, softened

1/2 cup 

2 eggs (mix better with coconut oil when at room temperature)

1 cup mashed ripe bananas (3 smaller sized bananas for me)

2/3 cup peanut butter

1 tablespoon milk

1 teaspoon vanilla extract

2 cups all-purpose flour (1 1/2 cups flour, 1/2 wheat germ, and 2 tablespoons flax seed)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons cocoa powder

2 tablespoons shredded coconut plus extra for topping (coconut optional)

Directions

1.      1.    In a large bowl, cream coconut oil and sugar until coconut oil has solidified. 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, baking powder and salt; add to creamed mixture just until moistened.

2.      2.     Pour ½-1/3 of muffin batter into a bowl.  Add cocoa powder and coconut to mixture. Stir until combined.

3.      3.     Fill greased or paper-lined miniature muffin cups half full with peanut butter banana mixture.  Scoop chocolate mixture on top to make the three-fourths full.  

Additionally you can sprinkle a little extra coconut on top before you bake them.

4.      4.     Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

5.