There’s something incredibly comforting about the smell of freshly baked muffins wafting through the kitchen. And when those muffins are infused with the natural sweetness of bananas, the tropical essence of coconut, and the indulgence of chocolate chips, you know you’re in for a treat. These Coconut Banana Muffins with Chocolate Chips are not just a delightful breakfast option; they are also a fantastic snack or dessert that will satisfy your cravings any time of the day. With just a few ripe bananas and pantry staples, you can whip up a batch that will have everyone asking for the recipe.
Why Coconut Banana Muffins with Chocolate Chips is Worth Your Time
These muffins are a perfect blend of flavors and textures. The bananas provide natural sweetness and moisture, while the shredded coconut adds a chewy element and a hint of tropical flair. The dark chocolate chips bring a rich, decadent touch that elevates these muffins to another level. Plus, they are incredibly easy to make, and you can enjoy them fresh out of the oven or save some for later. With the combination of wholesome ingredients and simple steps, making Coconut Banana Muffins with Chocolate Chips is not just rewarding; it’s downright enjoyable.
Ingredient Rundown
- 3 very ripe bananas – The riper the bananas, the sweeter your muffins will be. Choose bananas with plenty of brown spots for the best flavor.
- 1 cup flour – All-purpose flour works perfectly, but feel free to experiment with whole wheat for added nutrition.
- 1 cup sugar – Granulated sugar is standard, but you could use coconut sugar for a healthier twist.
- 1 egg – This binds everything together and adds moisture.
- 1/3 cup oil – A neutral oil, like vegetable or canola, is ideal. You could also use melted coconut oil for extra coconut flavor.
- 1 cup Greek yogurt, plain – This adds creaminess and a boost of protein.
- 1 tsp baking soda – This is the leavening agent that helps your muffins rise.
- 1 tsp vanilla – Pure vanilla extract will enhance the flavors beautifully.
- 1/2 tsp sea salt – A pinch of salt balances the sweetness.
- 1 cup shredded coconut, unsweetened – This adds texture and a tropical flair.
- 1 cup dark chocolate chips – Use semi-sweet or dark chocolate chips for a rich taste. Add more on top for a beautiful finish if desired.
Kitchen Gear Checklist
- Muffin tin – A standard 12-cup muffin tin will work perfectly.
- Mixing bowls – You’ll need a large bowl for wet ingredients and another for dry ingredients.
- Whisk – A whisk is perfect for blending the ingredients smoothly.
- Rubber spatula – This helps in folding ingredients without overmixing.
- Measuring cups and spoons – Accurate measurements are essential for baking.
- Cooling rack – Allows muffins to cool evenly after baking.
Cook Coconut Banana Muffins with Chocolate Chips Like This
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with muffin liners for easy removal.
Step 2: Mash the Bananas
In a large mixing bowl, mash the 3 very ripe bananas until smooth. A fork works perfectly for this task.
Step 3: Combine Wet Ingredients
Add the egg, oil, Greek yogurt, and vanilla extract to the mashed bananas. Whisk until everything is well combined and smooth.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together the flour, sugar, baking soda, and sea salt. Make sure there are no lumps.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix; a few lumps are okay.
Step 6: Add Coconut and Chocolate Chips
Fold in the shredded coconut and dark chocolate chips until evenly distributed throughout the batter.
Step 7: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle a few extra chocolate chips on top for added appeal.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely. Enjoy warm or at room temperature!
How to Make It Lighter
- Replace half of the all-purpose flour with whole wheat flour for added fiber.
- Use less sugar, or substitute with a natural sweetener like honey or maple syrup.
- Opt for unsweetened applesauce instead of oil for a lower-fat option.
- Use egg whites instead of whole eggs to cut down on cholesterol.
Recipe Notes & Chef’s Commentary
- Feel free to customize these muffins by adding nuts or dried fruit.
- If you prefer, you can use a vegan egg substitute for a plant-based version.
- These muffins can be made ahead of time and stored for later enjoyment.
- For an extra touch, drizzle a bit of melted chocolate on top once they have cooled.
Prep Ahead & Store
You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. This makes for a quick breakfast option! Once baked, these muffins can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. For longer storage, consider freezing them for up to 3 months. Just thaw and enjoy at your convenience!
Common Qs About Coconut Banana Muffins with Chocolate Chips
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work great. Just make sure to thaw them and drain excess liquid before mashing.
Can I omit the chocolate chips?
Yes, if you prefer a lighter muffin or want to reduce sugar, feel free to omit the chocolate chips or replace them with nuts or dried fruit.
What can I use instead of Greek yogurt?
You can substitute Greek yogurt with regular yogurt or even buttermilk. For a dairy-free option, try using a plant-based yogurt.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are done. If it comes out wet with batter, bake for a few more minutes.
The Takeaway
These Coconut Banana Muffins with Chocolate Chips are a delicious way to use up those overripe bananas sitting on your counter. Not only do they taste amazing, but they also provide a great source of energy, making them perfect for breakfast or an afternoon snack. With the right balance of sweetness and texture, they are sure to become a favorite in your household. Whether you make them for a cozy family gathering or just for yourself, you will not be disappointed with this recipe. Enjoy your baking adventure and share the joy of these delightful muffins with your loved ones!
Coconut Banana Muffins with Chocolate Chips
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with muffin liners for easy removal.
- Step 2: In a large mixing bowl, mash the 3 very ripe bananas until smooth. A fork works perfectly for this task.
- Step 3: Add the egg, oil, Greek yogurt, and vanilla extract to the mashed bananas. Whisk until everything is well combined and smooth.
- Step 4: In another bowl, whisk together the flour, sugar, baking soda, and sea salt. Make sure there are no lumps.
- Step 5: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix; a few lumps are okay.
- Step 6: Fold in the shredded coconut and dark chocolate chips until evenly distributed throughout the batter.
- Step 7: Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle a few extra chocolate chips on top for added appeal.
- Step 8: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely. Enjoy warm or at room temperature!
Notes
- Feel free to customize these muffins by adding nuts or dried fruit.
- If you prefer, you can use a vegan egg substitute for a plant-based version.
- These muffins can be made ahead of time and stored for later enjoyment.
