Here’s a moist and flavorful Banana Chocolate Chip Coconut Muffins recipe—soft, fluffy, and tropical 🍌🍫🥥
Banana Chocolate Chip Coconut Muffins (Makes 10–12)
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup (75 g) melted butter or coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) milk (dairy or plant-based)
- 1/2 cup (100 g) brown sugar or coconut sugar
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (90 g) chocolate chips
- 1/2 cup (40 g) shredded coconut (unsweetened or sweetened)
- Optional: 1/4 tsp cinnamon for extra warmth
Instructions
- Preheat oven
- 180°C / 350°F. Line a 12-cup muffin tin with liners or grease lightly.
- Mix wet ingredients
- In a bowl, mash bananas.
- Stir in melted butter, eggs, milk, vanilla, and sugar until smooth.
- Mix dry ingredients
- In another bowl, combine flour, baking soda, baking powder, salt, and optional cinnamon.
- Combine
- Gently fold dry ingredients into wet ingredients.
- Stir in chocolate chips and shredded coconut. Don’t overmix.
- Fill muffin cups
- Spoon batter into prepared tin, about 3/4 full.
- Bake
- Bake 18–22 minutes, or until a toothpick inserted comes out clean.
- Let muffins cool in the pan 5 minutes, then transfer to a wire rack.
Tips
- Use very ripe bananas for natural sweetness and moisture
- Avoid overmixing to keep muffins tender
- Toast shredded coconut lightly for a richer coconut flavor
Variations
- Nutty: Add chopped walnuts or pecans
- Extra chocolatey: Sprinkle extra chocolate chips on top before baking
- Gluten-free: Substitute all-purpose flour with almond or oat flour
- Vegan: Use flax eggs (1 tbsp flax + 3 tbsp water per egg) and plant-based milk
I can also give a super-moist, bakery-style version that stays soft for several days and has a slightly caramelized top.
Do you want me to do that?
