For some reason, I keep bringing my kids with me to the grocery store. I start out with wonderful intentions, hoping that by letting them choose foods, they will embrace eating more vegetables and be interested in joining me in the kitchen. By the end of it we’re all tired, bickering, and just trying to get out of the store alive.
Letting the kids choose means we tend to end up with a lot of fruit. That then gets ignored — usually in favor of applesauce pouches. The biggest offenders in the fruit pile are bananas. Because you can’t refrigerate them, bananas go bad no matter what your fruit craving is calling for that particular day.
This wouldn’t be so bad if I wasn’t allergic to bananas, but the only way around it is to toss the bananas into the freezer until the kids are ready for banana bread. Or until I remember we have frozen bananas when trying to clean the freezer.
While my kids like banana bread, the fact you have to slice it makes it less likely for them to eat. Muffins, on the other hand, are completely grab-and-go options. They also happen to be one of our favorite things to eat any time of day, whether it’s blueberry streusel muffins at breakfast or strawberry cheesecake muffins after dinner.
The inspiration for these muffins comes from the ice cream of the same name. Now, Chunky Monkey ice cream has walnuts instead of peanut butter, but kids and peanut butter go together like, well… peanut butter, bananas, and chocolate.
I normally don’t put any sort of glaze on my muffins, but I couldn’t resist putting a peanut butter drizzle on top of these. You can skip it if you like (especially if you’re eating these for breakfast) but my kids just love them this way!
Try these Chunky Monkey Muffins the next time you have some forgotten bananas!