Wired Monkey Oat Flour Muffins

Really, could anything be better than muffins made with peanut butter? What if those muffins also contained sweet banana, gooey chocolate, and a jolt of espresso?? Yes! Now we're talking. And to make these even more appealing, these beauties are made just by blasting everything in the blender. Life is good!

Oddly, these muffins are an homage to a smoothie. Is that a weird thing to say? One of our favorite coffee shops in the world, Java Kai on Kaua'i, has a "Wired Monkey" smoothie that's our absolute most favorite post-hike treat. It has coffee and bananas (hence the name), and we usually beg them to add a big blob of peanut butter into the mix.

Actually, that smoothie has given me a bit of a "wired monkey" obsession. I use the same flavor combination in these popsicles, which are totally divine. It's a totally delicious combination.

There are numerous things that I love about these muffins from the nutritional standpoint too. First, they're made with oat flour, which I absolutely adore. Second, they get all their fat and moisture from bananas and nuts (in the form of peanut butter), so they're free of added oil. And finally, they're minimally sweetened with just a bit of maple syrup. If you're trying to avoid refined sugars entirely, you could omit the chocolate chips and add some walnuts instead. They're vegan and flourless in the traditional sense, if you like labels.

These muffins are also absurdly easy. Just put all the ingredients in a blender and blast them. There's no fussing with multiple bowls, and this approach allows you to use whole oats rather than having to buy or pre-make oat flour.

We've really been loving these muffins as an easy on-the-go snack. Because they're protein-rich, have some complex carbs (thanks, oats!), and are non-sugary, they don't digest like a normal muffin. Rather, they're a really great and nourishing pick-me-up and the absolute best post-workout snack.
Pro tip: these make for an excellent dessert as well, especially if you warm them up first. We like them most with a big drizzle of chocolate-Kahlua sauce on top. But in the name of scientific research, we also experimented with a drizzle of peanut butter sauce. And regular chocolate sauce. And chocolate peanut butter sauce. Answer: all are divine. Oh, and if you cut them open to make a peanut butter sandwich, all of the above options are even better.

At the risk of stating the obvious, coffee very clearly belongs in baked goods. I like to use espresso powder, but instant coffee powder would work as well. It's actually what gives these muffins their deep, rich color- there's no chocolate in the batter! The flavor is amazing and it wakes up all the other flavors (and wakes YOU up too!).
Seriously, how gorgeous are these? I hope you'll make them again and again and again. They're the best mixture of delicious, nutritious, and easy.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another fun and tasty banana treat? Check out my Banana Bread Granola! It uses banana to replace almost all of the sugar and fat. It's crunchy, addictive, and has all the classic banana bread flavors. 

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

  • 2 large, very ripe bananas
  • 0.5 c milk of choice. I like to bake with unsweetened soy milk because of its richness.
  • 5 tbsp peanut butter. I use chunky, but either would be fine.
  • 0.25 c maple syrup
  • 1 tbsp apple cider vinegar. I promise this isn't as weird as it sounds! The vinegar reacts with the baking soda to give these vegan muffins loft.
  • 1 tsp vanilla
  • 2.25 c. old-fashioned rolled oats
  • 1-2 tbsp espresso powder. This is made by King Arthur Flour and can be found in well-stocked cooking stores or ordered online from their website. It's one of my most beloved baking ingredients, and I highly recommend getting some and putting it in everything you bake. If you can't find it, instant coffee will also work, although the flavor won't be as strong so you might want to add more.
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • Generous 0.5 c chocolate chips, plus more for sprinkling on top. Vegan, if that's how you roll. I like dark chocolate in these anyways, it goes so well with the coffee.
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 350 and line a muffin tin with 12 liners (or oil it well, but liners are really so much easier).
  2. Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades.
  3. Then, measure in the dry ingredients EXCEPT for the chocolate chips.
  4. Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute. At this point, taste the batter and add a bit more espresso powder if you want.
  5. Add the chocolate chips to the batter and stir them in by hand.
  6. Pour the mixture evenly into the 12-muffin pan.
  7. Sprinkle each muffin top with a few additional chocolate chips.
  8. Bake 25-30 minutes until a cake tester just barely comes out clean. Let your muffins cool completely on a rack before removing them from the muffin tin (if you want them to be neat... otherwise, devour while still warm).
  9. After cooling the muffins completely, store them in a tightly-sealed container in the fridge; I find they last better there than on the countertop. Rewarm them for 15 seconds in the microwave.


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