Coconut Chocolate Chip Banana Muffins

Pin it

Introduction

You’ll love the perfect marriage of sweet banana, rich chocolate, and chewy coconut in these bakery-style muffins. They’re incredibly moist, thanks to coconut oil and ripe bananas, and deliver a satisfying texture in every bite. This large batch is ideal for feeding a crowd or stocking your freezer for easy breakfasts and snacks.

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

1. Preheat your oven to 375°F (190°C). Line 35 muffin cups with paper liners or grease them thoroughly.
2. In a medium bowl, mash the overripe bananas until mostly smooth with a few small lumps. Stir in the buttermilk and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Set aside.
3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, and salt.
4. In a separate bowl, lightly beat the 4 whole eggs and the 1 extra egg yolk together until uniform.
5. Create a well in the center of the dry ingredients. Pour in the beaten eggs, the mashed banana mixture, and the melted coconut oil.
6. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few streaks of flour are okay.
7. Fold in the 1½ cups of shredded coconut and the 2 cups of mini chocolate chips until evenly distributed.
8. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the tops with extra shredded coconut and mini chocolate chips.
9. 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 (melted chocolate may stick).
10. Let the muffins cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Variations

• Jumbo or Mini: Adjust the baking time for different muffin sizes. Fill jumbo cups for about 28-30 minutes, or mini cups for 14-16 minutes.
• Chocolate Swirl: Reserve ¼ cup of batter, stir in 2 tablespoons of cocoa powder, and swirl it into the top of each muffin before baking.
• Dairy-Free: Replace the buttermilk with an equal amount of plant-based milk mixed with ¾ teaspoon of lemon juice or vinegar.
• Coconut Lover’s: Before adding the batter, sprinkle a pinch of coarse sugar in each muffin liner for a sweet, crunchy crust.

Tips for Success

• For the best rise and texture, ensure your eggs and buttermilk are at room temperature before mixing.
• Use a trigger-release ice cream scoop to evenly portion the batter into the muffin cups for uniform baking.
• For extra flavor, lightly toast the shredded coconut before adding it to the batter.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a frozen muffin in the microwave for 30-45 seconds, or in a 300°F (150°C) oven for 10 minutes until warmed through.

FAQ

1. Can I use regular-sized chocolate chips?

Yes, but mini chips distribute more evenly and are less likely to sink. If using standard chips, toss them in a tablespoon of the measured flour before folding in.

2. What can I use instead of buttermilk?

You can make a quick substitute by mixing ¼ cup of milk with ¾ teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

3. My coconut oil re-solidified when mixed. What happened?

Ensure your mashed banana mixture and eggs are at room temperature. If the oil does clump, the muffins will still bake fine, though the texture might be slightly denser.

4. Why is 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, resulting in a perfectly domed muffin.

5. Can I make this as a loaf?

Yes, bake the batter in two greased 9×5-inch loaf pans at 350°F (175°C) for 50-60 minutes, or until a tester comes out clean.

6. What does the “*” after the flour mean?