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Homemade Coconut Banana Muffins with Chocolate Chips photo

Coconut Banana Muffins with Chocolate Chips

These Coconut Banana Muffins are a delightful treat! Infused with bananas, coconut, and chocolate chips, they're perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 3 large very ripe bananas
  • 1 cup flour all-purpose or whole wheat
  • 1 cup sugar granulated or coconut sugar
  • 1 large egg
  • 1/3 cup oil neutral oil or melted coconut oil
  • 1 cup Greek yogurt plain
  • 1 tsp baking soda
  • 1 tsp vanilla pure extract
  • 1/2 tsp sea salt
  • 1 cup shredded coconut unsweetened
  • 1 cup dark chocolate chips semi-sweet or dark

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with muffin liners for easy removal.
  2. Step 2: In a large mixing bowl, mash the 3 very ripe bananas until smooth. A fork works perfectly for this task.
  3. Step 3: Add the egg, oil, Greek yogurt, and vanilla extract to the mashed bananas. Whisk until everything is well combined and smooth.
  4. Step 4: In another bowl, whisk together the flour, sugar, baking soda, and sea salt. Make sure there are no lumps.
  5. 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.
  6. Step 6: Fold in the shredded coconut and dark chocolate chips until evenly distributed throughout the batter.
  7. 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.
  8. 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.
  9. 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.