Coconut Banana Muffins with Chocolate Chips
These Coconut Banana Muffins with Chocolate Chips are moist, tropical, and irresistibly sweet. Perfect for breakfast or a snack, they’re easy to make and crowd-pleasing!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Fork or potato masher
- Rubber spatula
- Muffin Tin
- Parchment paper liners
- Oven mitts
Ingredients
- 3 very ripe bananas
- 1 cup all-purpose flour
- ½ cup sugar
- 1 egg
- ¼ cup oil vegetable or coconut
- ½ cup Greek yogurt plain
- 1 tsp baking soda
- 1 tsp vanilla
- ½ tsp sea salt
- 1 cup shredded coconut unsweetened
- 1 cup dark chocolate chips plus more for topping if desired
Instructions
- Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly and rise beautifully.
- If you’re using muffin liners, place them in each cup of your muffin tin. If not, lightly grease the tin with oil or cooking spray.
- In a large mixing bowl, mash the 3 very ripe bananas until smooth. You can leave some chunks for added texture if you like.
- Add the ½ cup sugar, 1 egg, ¼ cup oil, ½ cup Greek yogurt, and 1 tsp vanilla to the mashed bananas. Mix until everything is well combined and smooth.
- In another bowl, whisk together the 1 cup flour, 1 tsp baking soda, and ½ tsp sea salt. This helps to distribute the baking soda evenly.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the 1 cup shredded coconut and 1 cup dark chocolate chips until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. If desired, sprinkle a few extra chocolate chips on top of each muffin for that extra touch.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Coconut Banana Muffins with Chocolate Chips warm or at room temperature!
Notes
- Do not overmix the batter to avoid dense muffins; mix just until combined.
- Use fresh baking soda and preheat the oven to avoid muffins sinking in the middle.
- Grease the muffin tin well or use parchment liners to prevent sticking.
- Store muffins in an airtight container at room temperature up to 3 days or freeze up to 3 months.
- Try adding chopped nuts, spices like cinnamon, or different fruits and chocolate chips for variations.