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Banana Chocolate Chip Coconut Muffins

Irresistibly Moist Banana Chocolate Chip Coconut Muffins

Delightful Banana Chocolate Chip Coconut Muffins packed with flavors and perfect for breakfast or snack time.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Unbleached All-Purpose Flour
  • 1 cup Sweetened Flaked Coconut Opt for unsweetened for a healthier alternative.
  • 1 tbsp Baking Powder Ensure it’s fresh for optimal rise.
  • 1 tsp Baking Soda Balances the acidity of bananas.
  • 1 tsp Sea Salt Enhances overall flavor.
  • 1 cup Chopped Walnuts Skip for a nut-free version.
  • 2 Large Eggs Can be exchanged for flax eggs for a vegan alternative.
  • 1 cup Granulated Sugar Feel free to adjust to taste.
  • 1/2 cup Unsalted Butter (melted) Coconut oil can replace it for a dairy-free option.
  • 3 Very Ripe Bananas (mashed) The riper, the better!
  • 1 tsp Almond Extract Vanilla extract works as a substitute.
  • 1 tsp Vanilla Extract
  • 1 cup Chocolate Chips Switch to dark chocolate for a richer flavor.

Equipment

  • oven
  • mixing bowl
  • Muffin tins
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and grease 11 muffin tins.
  2. Mash three very ripe bananas in a mixing bowl. Add melted butter, eggs, sugar, vanilla extract, and almond extract, whisking until well combined.
  3. Fold in flour, coconut, walnuts (if using), and chocolate chips until just incorporated.
  4. Spoon batter into muffin tins, filling each cup almost to the top and sprinkle additional chocolate chips on top.
  5. Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 20-22 minutes until golden brown.
  6. Cool muffins for about 5 minutes in the tins before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use very ripe bananas for maximum sweetness. Don't overmix the batter and allow muffins to cool to maintain texture.

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