Here’s a delicious Banana Chocolate Chip Coconut Muffins recipe — moist, flavorful, and lightly tropical 🍌🍫🥥
Banana Chocolate Chip Coconut Muffins
Yields: 12 muffins
Time: ~15 min prep + 20–25 min bake
Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (100 g) sugar
- 2 ripe bananas, mashed
- 1 large egg
- ⅓ cup (80 ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- ½ cup (90 g) chocolate chips
- ½ cup (40 g) shredded coconut (sweetened or unsweetened)
Instructions
- Preheat oven
Preheat to 175°C / 350°F. Line a 12-cup muffin tin with paper liners or grease lightly. - Mix dry ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, and sugar. - Combine wet ingredients
In another bowl, mash bananas, then mix in egg, oil (or butter), and vanilla. - Combine wet & dry
Stir wet ingredients into dry ingredients until just combined. Avoid overmixing. - Fold in extras
Gently fold in chocolate chips and shredded coconut. - Fill muffin tin
Divide batter evenly among muffin cups (about ¾ full). - Bake
Bake 20–25 minutes, until a toothpick inserted in the center comes out clean. - Cool & serve
Let muffins cool 5 minutes in the tin, then transfer to a wire rack.
Tips & Variations
- Extra banana flavor: Use 3 ripe bananas for a more intense flavor.
- Nutty addition: Add ½ cup chopped walnuts or pecans.
- Gluten-free: Substitute flour with a 1:1 gluten-free flour blend.
- Tropical twist: Add ¼ cup crushed pineapple or a sprinkle of toasted coconut on top before baking.
I can also give a one-bowl, no-mixer version or a mini muffin version for bite-sized treats if you want.
Do you want me to do that?
