Coconut Chocolate Chip Banana Muffins

Introduction

These muffins are a tropical twist on a classic, combining the deep sweetness of banana and rich chocolate with a chewy, nutty coconut texture. You’ll love the way the coconut oil and shredded coconut create an incredibly moist and fragrant treat. They are perfect for a portable breakfast or a satisfying afternoon snack.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 35 muffins

Ingredients

5 medium overripe bananas
¼ cup buttermilk
⅔ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
3¾ cups all purpose flour*
1½ cups granulated sugar
¾ cup brown sugar (firmly packed)
2⅓ teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 large eggs (room temperature)
1 large egg yolk (room temperature)
1 cup coconut oil (melted)
1½ cups unsweetened shredded coconut (+ extra for topping)
2 cups mini chocolate chips (+ extra for topping)

Instructions

Preheat your oven to 350°F (175°C). Line or grease muffin tins for 35 muffins.
In a large bowl, mash the overripe bananas until mostly smooth. Stir in the buttermilk and vanilla powder (use half this amount if you prefer less rich vanilla flavor).
In another large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
To the banana mixture, add the 4 whole eggs and the single egg yolk. Whisk until fully combined.
Pour the melted coconut oil into the wet ingredients and whisk until incorporated.
Fold in the unsweetened shredded coconut and the mini chocolate chips.
Divide the batter evenly among the 35 prepared muffin cups. Sprinkle a little extra shredded coconut and a few extra mini chocolate chips on top of each.
Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Variations

Streusel Topping: Create a simple streusel with a bit of the batter’s flour, brown sugar, and coconut oil, and sprinkle it over the muffins before baking instead of the extra coconut/chips.
Mini Muffins: Bake as mini muffins for a bite-sized treat; adjust bake time to about 14-18 minutes.
Coconut Swirl: Reserve a portion of batter, mix it with extra shredded coconut, and dollop it on top of each muffin before baking for a layered look.
Serve Warm with a Dip: Serve slightly warm muffins with a side of Greek yogurt or a drizzle of honey for added indulgence.

Tips for Success

Ensure your bananas are very overripe (lots of black spots) for maximum sweetness and moisture.
Properly measure your flour by spooning it into the cup and leveling it off to avoid dense muffins.
Use room temperature eggs to help them incorporate more smoothly into the batter, creating a better texture.
Let the melted coconut oil cool slightly before adding it to the wet ingredients to avoid scrambling the eggs.

Storage & Reheating

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm frozen muffins in the microwave for 30-60 seconds, or thaw and warm in a 300°F oven for 10 minutes.

FAQ

Can I use sweetened shredded coconut?

It’s best to use unsweetened as listed, as the batter is already quite sweet. Sweetened coconut may make the muffins overly sugary.

My coconut oil solidified when I added it to the wet mix. What happened?

Your other ingredients (like buttermilk or eggs) were likely too cold. Ensure ingredients are at room temperature, and ensure the melted oil is still warm (but not hot) when you incorporate it.

Why are there both baking powder and baking soda?

The baking soda reacts with the acidic bananas and buttermilk for immediate lift, while the baking powder provides additional rise during baking, ensuring a light texture.

What does the egg yolk do?

The extra egg yolk adds richness and fat, contributing to a more tender, moist crumb structure.

Can I make this batter ahead and bake later?

It’s not recommended. The baking soda will begin reacting immediately, and letting the batter sit may result in less rise and denser muffins.

The recipe yields 35 muffins. Can I adjust it?

Yes, you can halve the ingredients precisely to make a smaller batch, though baking times may need slight adjustment.