Coconut Banana Muffins with Chocolate Chips
Moist banana muffins made with shredded coconut and dark chocolate chips.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Wire Rack
Ingredients
Ingredients
- 3 very ripe bananas
- 1 cflour
- 1/2 csugar
- 1 egg
- 1/4 coil
- 1/3 cGreek yogurt plain
- 1 tspbaking soda
- 1 tspvanilla
- 1/4 tspsea salt
- 1 cshredded coconut unsweetened
- 1 cdark chocolate chips plus more for topping if desired
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, mash the 3 very ripe bananas until mostly smooth.
- Add the 1 egg and 1 tsp vanilla to the mashed bananas and whisk until combined.
- Stir in the 1/4 cup oil, 1/3 cup plain Greek yogurt, and 1/2 cup sugar until the mixture is uniform.
- In a separate bowl, whisk together 1 cup flour, 1 tsp baking soda, and 1/4 tsp sea salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until no large streaks of flour remain. Do not overmix.
- Fold in 1 cup shredded unsweetened coconut and 1 cup dark chocolate chips until evenly distributed.
- Divide the batter evenly among the prepared muffin cups. If desired, sprinkle a few extra chocolate chips on top of each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
- Let the muffins cool in the tin for about 10 minutes, then transfer them to a wire rack or plate to finish cooling.
- Store cooled muffins in an airtight container for up to 3 days.
Notes
ou can use frozen, ripe bananas,just make sure they are thawed completely before using them to make these coconut banana muffins. Previously frozen bananas actually mash very easily so that’s a bonus!
Always, always, always make sureyour baking soda is fresh.Trust me, you don’t want to use expired leavening agents if you can help it. This is usually one of the main reasons for unsuccessful bakes so check the expiration before you bake!
These are fairly sweet muffins.You can lessen the sugar slightly to about 1/3 cup if desired to keep them from being too sweet for your liking.
Storage and freezing instructions:The muffins will last at room temperature in an air tight container for about 3 days and refrigerated for about 5 days. These coconut chocolate chip banana muffins can be frozen. You can freeze your muffins in a freezer safe container for about 3 months.
Always, always, always make sureyour baking soda is fresh.Trust me, you don’t want to use expired leavening agents if you can help it. This is usually one of the main reasons for unsuccessful bakes so check the expiration before you bake!
These are fairly sweet muffins.You can lessen the sugar slightly to about 1/3 cup if desired to keep them from being too sweet for your liking.
Storage and freezing instructions:The muffins will last at room temperature in an air tight container for about 3 days and refrigerated for about 5 days. These coconut chocolate chip banana muffins can be frozen. You can freeze your muffins in a freezer safe container for about 3 months.