These Banana Chocolate Chip Muffins with Coconut combine so many flavors for a breakfast muffin that the kids go crazy for. These muffins are a great way to use up overripe bananas!
I feel like we go through spurts with bananas. Sometimes, the kids eat all of the bananas within days of getting them. Other times, almost all of the bananas start to go bad.
So I always have an arsenal of banana recipes on hand to use up any super ripe bananas. And since we love muffins, of course these Banana Chocolate Chip Muffins with Coconut are on the rotation!
Tips and Tricks
- Make sure you start with overripe bananas. I like them the best (for baking) when they are full of brown spots on the peels, but before the peel is completely black. The bananas will get sweeter the riper they are, so I like them just before they go to that too ripe point.
- Don’t like coconut? It can easily be left out of this recipe.
- In fact, this makes great plain banana muffins if you want to leave the chocolate chips and the coconut out! (Although I 100% recommend you make them with both.)
- You can use regular sized chocolate chips or mini chocolate chips. I actually prefer the mini chocolate chips for this recipe – I like that you get a good amount of chocolate in each bite.
- Feel free to use sweetened or unsweetened coconut. I always have sweetened on hand, so that is what I typically use.
- If you’ve made any of my other muffin recipes, you’ll know that I always say to only stir the ingredients until combined. If you want tender muffins, do not overstir the batter.
- You can store any leftovers in an airtight container. Do be aware, though, that any banana baked goods tend to get a little gummy, so these are best eaten within a day or two.
- You can also freeze any leftover muffins. I like to wrap them individually so that it is easy to pull out one muffin at a time, as needed.
More Banana Recipes
Banana Bread Recipe with Caramel Frosting
Banana Oat Bread
Peanut Butter Banana Bread with Chocolate Chips
Banana Coffee Cake with Honey Glaze
Banana Crumb Muffins
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Banana Chocolate Chip Muffins with Coconut
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
These Banana Chocolate Chip Muffins with Coconut combine so many flavors for a breakfast muffin that the kids go crazy for. These muffins are a great way to use up overripe bananas!
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 3 large ripe bananas
- 1/2 cup semi sweet chocolate chips
- 1/2 cup dried, sweetened coconut*, plus more for topping
Instructions
- Preheat the oven to 350ºF. Line 12** muffin tins with paper liners or spray with nonstick cooking spray.
- In a bowl, combine the flour, baking soda, cinnamon and salt.
- In another bowl, cream together the sugar, melted butter, vanilla and egg.
- Peel the bananas and mash them. Add them to the wet ingredients and stir to combine.
- Stir the dry ingredients into the wet ingredients, just until combined. Do not over mix.
- Fold in the chocolate chips and the coconut.
- Divide the mixture evenly between the prepared muffin cups. Sprinkle a bit of extra coconut over the top of each and transfer the pan to the oven.
- Bake until the muffins are golden brown and baked through, 22-30 minutes.
Recipe Notes:
*you can use unsweetened coconut if you’d like, as well.
*I usually fill the cups a little fuller to make 12 muffins to fit one pan, but you can fill the cups a little less and stretch it to 15 muffins, as well.
Recipe from A Week of Menus
Nutrition
- Serving Size: 1 muffin
- Calories: 231
- Sugar: 19 g
- Sodium: 93 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 31 mg
Keywords: banana chocolate chip muffins, banana muffins, banana muffins with chocolate chips
Rosa's Yummy Yums says
Those look terrific! An exquisite combo.
Cheers,
Rosa
Barbara says
Those muffins are chock full of good stuff, Deborah! I fiddled around with a recipe like this over the holidays. Used roasted bananas, which I've never done before.
claire says
i love the toasted coconut on the tops of them!
they look amazing deborah!
Maria says
Ooonh, I love the coconut in there!
Karly says
Ooh, I haven't seen that combo before! Yum!
Jennifurla says
the coconut on top is what does it for me! Delish, my daughter at only 2 1/2 is the same with food.
Tasha says
I buy tons of bananas, and freeze what we don't eat in time to toss in the food processor with PB to make "ice cream" for a guilt free dessert, but it's a little cold for frozen treats right now. This is a perfect alternative. I know my muffin-loving little one would LOVE the combo of bananans and chocolate chips!
kat says
I remember going through those phases as a kid. This reminds me I have a lot of banana frozen to turn into bread
Joanne says
The banana/coconut combo always puts me in such a tropical mood! Love it!
My little sister used to be the same way when she was a kid…about clothes, about food…about which parent she liked better. She grew out of it though 😛
Georgia (The Comfort of Cooking) says
What a delicious flavor combination – banana and coconut, mmm! I'll have to try these soon. Your recipe and photography are just great, as usual. Thanks for sharing, Deborah!
triciamolina says
these look amazing! i definitely will try them!
Liz says
I love banana choc chip muffins, coconut makes a great addition!
Vivienne says
haha my colleagues are always talking about how their kids taste change all the time too!
i love a good muffin for morning tea…hmmm
Val says
These look and sound like the most perfect muffins! I love all the flavors.
Natalie says
ooh I just made some banana coconut muffins–I should've used chocolate chips in there too!!
Valerie says
Those look really good. I love coconut.
grace says
when i have oodles of bananas, i always make banana bread or muffins, but i try to do something new with it each time. a mounds bar variation sounds great! 🙂
Jenny says
thank you SOOO much for this recipe! I have made these several times, and they are WONDERFUL!!!
Deborah says
@Jenny, so glad you love them! Now I want to bake up a batch – it’s been awhile!! 🙂
layean says
Hi, if I put in the fresh coconut to the paste instead on top, is that fine?
Deborah says
@layean, I haven’t tried them that way, but I’m guessing that it would work!
TheInsurist says
About to make these with 6 kids “helping.” Wish me luck 🙂
Lisa says
These were delicious! A great recipe… Simple, light, and tasty. I added walnuts as well. Yum! 🙂
Deborah says
So glad you loved them!
Havilah Colon says
These were some of the best banana muffins I’ve ever had! Love the coconut!
Heather Davis says
I make these all of the time for my guided hikes. Delish. Thank you.
Mary says
About to make them. I am wondering about using baking soda without or instead of baking powder. Usually a recipe needs an acid to activate the soda but I don’t see one listed here. I don’t see anyone commenting about it either so will try.
Deborah says
The bananas are acidic enough to activate the baking soda. 🙂
Ashwini says
Loved it, Really yum!!
★★★★★
Helen says
I just made these this morning for breakfast. Swapped in coconut oil instead of butter and used unsweetened coconut. OMG these are amazing.
★★★★★
www.thebakingchocolatess.com says
These were super easy and so good!
★★★★★
Diane says
Made these tonight. Loved the combination of chocolate, bananas and coconut. I also added a half cup of chopped walnuts. Will definitely be making these often.
★★★★★
Elisabeth McEuen says
These are delicious! I added a half-cup of finely-chopped walnuts.
★★★★★
Sara says
Wow! Just wow! These muffins are delicious!!
I had some leftover coconut and overripe bananas in the fridge, and was on the look out for a recipe that would use both. I’m so pleased I stumbled upon this recipe. In the past I’ve often found that muffin recipes that include coconut are, more often than not, very dry. But these turned out deliciously moist. I love the combination of banana, coconut and chocolate – it’s devine – reminiscent of a tropical vacation in your mouth! Yum! Will definitely be making more of these in the future. I did substitute the butter for margarine, as I don’t normally keep butter in the house – they still turned out amazing! 😉
★★★★★