Chunky Monkey Chocolate Banana Muffins

Chocolate + banana + pecans + a splash of applesauce for extra moisture — these dairy-free "chunky monkey" muffins are the after-school snack that disappears from the counter before dinner. The applesauce trick is what gives them their tender crumb without any butter or oil overload, and it slips in extra fruit flavor without ever making them taste like apple muffins.

Homemade applesauce takes ten minutes and tastes miles better than anything from a jar. We simmer a few chopped Honeycrisp apples with a splash of water and a pinch of cinnamon — done. McIntosh works even better if you have it, because it cooks down into a naturally silky sauce. Order fresh from our orchard by clicking here.

Ingredients (makes 12 muffins)

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened applesauce (homemade from Honeycrisp apples is best)
• 1 tablespoon melted coconut oil
• 1 cup non-dairy milk (cashew, almond, or oat)
• 1 large ripe banana, diced into small pieces
• 1/2 cup chocolate chips (dairy-free if needed)
• 1/2 cup chopped pecans (optional)

Directions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with oil.
2. In a large bowl, whisk together the flour, baking powder, salt, cocoa powder, and sugar.
3. In a separate bowl, whisk the applesauce, coconut oil, vanilla, and non-dairy milk until smooth.
4. Pour the wet ingredients into the dry and stir gently until just combined. Don't overmix.
5. Fold in the diced banana, chocolate chips, and pecans (if using).
6. Divide batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in the pan 5 minutes, then transfer to a rack.

Quick Homemade Applesauce

1. Peel, core, and chop 4 medium Honeycrisp apples.
2. Place in a saucepan with 1/4 cup water, a pinch of cinnamon, and a squeeze of lemon.
3. Cover and simmer over medium-low for 15 minutes, stirring occasionally.
4. Mash with a fork or blend for smoother sauce. Cool before using.
5. Makes about 2 cups — freeze the extra in ice cube trays for future baking.

Tips & Variations

• Ripe bananas. The spottier, the better — they mash sweeter and bind the batter naturally.
• Sub the nuts. Walnuts, almonds, or macadamias all work.
• Add a fruit layer. A few extra diced apple pieces folded in gives you little pockets of tender fruit.
• Freeze. These freeze beautifully for 2 months — microwave 30 seconds and they taste fresh-baked.

Made these? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!