Posted: 05/14/2020

Banana Chocolate Chip Muffins with Coconut

Name: Banana Chocolate Chip Muffins with Coconut
Prep time: 10 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
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

Total Time: 35 minutes ★★★★★ 3 Reviews Jump to Recipe

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!

PIN IT FOR LATER!

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

★★★★★

5 from 3 reviews

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baked
Cuisine: American

Print Recipe

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!

Scale

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

Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More