Introduction
These muffins are the ultimate breakfast or snack treat, packing rich banana flavor, melty chocolate, and tropical coconut into every bite. The combination of coconut oil and shredded coconut makes them exceptionally moist and fragrant. You’ll love how simple they are to mix up for a crowd-pleasing batch.
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 375°F (190°C). Line 35 muffin cups with paper liners or grease them thoroughly.
- In a large bowl, mash the overripe bananas with a fork until mostly smooth with some small lumps. Stir in the buttermilk and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until combined.
- In a separate very large mixing bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, and salt.
- In a medium bowl, lightly whisk the 4 whole eggs and the 1 additional egg yolk together. Whisk in the melted coconut oil until fully incorporated.
- Pour the wet egg mixture and the banana mixture into the bowl with the dry ingredients. Use a spatula to fold everything together gently until just combined; the batter will be thick and a few streaks of flour are okay.
- 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.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (melted chocolate is fine).
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Jumbo Muffins: Fill a 6-cup jumbo muffin tin. Increase baking time to 28-32 minutes.
- Loaf Style: Divide the batter between two standard 9×5-inch loaf pans. Bake at 350°F (175°C) for 50-60 minutes.
- Toasted Coconut: Lightly toast the shredded coconut for the batter and topping in a dry skillet before using for a deeper, nuttier flavor.
- Serving Idea: Serve a muffin slightly warm with a dollop of Greek yogurt or a drizzle of melted chocolate for an indulgent dessert.
Tips for Success
- Ensure your bananas are very overripe (lots of brown spots) for maximum sweetness and moisture.
- To bring eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.
- For easy release, allow the muffins to rest in the pan for only 5 minutes before moving them to a cooling rack. This prevents steaming and soggy bottoms.
- Use a large cookie or ice cream scoop to distribute the batter evenly among the muffin cups for uniform baking.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze in a single layer before transferring to a freezer bag for up to 3 months. Reheat a muffin in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-10 minutes until warm.
FAQ
Can I use sweetened shredded coconut?
Yes, you can, but note that it will make the muffins slightly sweeter. The recipe is written for unsweetened to control the sugar level.
Can I substitute the coconut oil?
You can use an equal amount of melted, cooled butter or a neutral oil like canola. However, the distinct coconut flavor will be less pronounced.
My bananas aren’t overripe. What can I do?
You can ripen bananas quickly by baking whole, unpeeled bananas on a baking sheet at 300°F (150°C) for 15-20 minutes, until the skins turn black. Let them cool before using.
Why is there an asterisk (*) next to the flour?
This is a reminder to measure your flour correctly for best results. Spoon the flour into your measuring cup and level it off with a knife. Scooping directly packs in too much flour and can lead to dry muffins.
Can I make this batter ahead of time?
It’s best to bake the muffins immediately after mixing. The baking soda and powder begin reacting once combined with the wet ingredients, and letting the batter sit can result in less rise.
How do I know when the muffins are done?
The tops should be golden and spring back lightly when touched. The most reliable test is inserting a toothpick into the center of a muffin; it should come out clean or with a few dry crumbs (not wet batter).