Banana Chocolate Chip Muffins with Coconut

Have overripe bananas? Skip the banana bread and make these Banana Chocolate Chip Muffins with Coconut instead! They’re soft, moist, and loaded with banana, chocolate chips, and coconut for a fun, delicious twist on your usual banana recipe.

Looking for even more muffin recipes? Try these Lemon Muffins or these Chocolate Chip Muffins.

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!

Ingredients

• Flour: I have only tested this recipe using all-purpose flour.
• Baking Soda: I only use baking soda for this recipe. This is for texture and for the rise.
• Cinnamon: These muffins do not taste like cinnamon, but the cinnamon does add in some warmth in the background.
• Salt: The salt helps to balance the flavors and helps with the texture.
• Bananas: You will need 3 large bananas. This should be about 1 1/2 cups of mashed bananas.
• Sugar: You need granulated sugar.
• Butter: I like melted butter in this recipe. But you could also sub in oil.
• Egg: You just need one large egg.
• Vanilla: I like to use a good vanilla extract for the best flavor.
• Chocolate Chips: You can use regular sized chocolate chips or mini chocolate chips. I used regular this time, but if you use mini, it assures that you get some chocolate in every bite.
• Coconut: Feel free to use sweetened or unsweetened coconut. I always have sweetened on hand, so that is what I typically use.

How to Make Banana Chocolate Chip Muffins with Coconut

STEP 1: Whisk all of the dry ingredients in a bowl. This is the flour, baking soda, cinnamon, and salt.

STEP 2: In another bowl, mash the bananas with a fork. You can leave some chunks, but I usually like to mash them up pretty well.

STEP 3: To the mashed bananas, add the sugar, melted butter, egg, and vanilla extract. Mix this together well.

STEP 4: Pour the dry ingredients into the wet ingredients. Mix this together, but not all the way. There should still be some chunks of the dry ingredients.

STEP 5: Add the chocolate chips and the coconut, and fold them in until fully mixed. Do not overmix, but you do want to make sure everything is evenly combined.

STEP 6: Divide the batter between 12 muffin cups. If desired, top each with a few more chocolate chips and coconut. Bake the muffins at 425ºF for 5 minutes before lowering the temperature to 350ºF. Continue to bake until they are golden brown and a tester inserted in the center comes out clean.

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.)
• 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
Chocolate Banana Muffins
Banana Toffee Muffins
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, Facebook, and Instagram.

Banana Chocolate Chip Muffins with Coconut

4.92 from 12 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Print Pin SaveSaved!

Have overripe bananas? Skip the banana bread and make these Banana Chocolate Chip Muffins with Coconut instead! They're soft, moist, and loaded with banana, chocolate chips, and coconut for a fun, delicious twist on your usual banana recipe.

1x2x3x

Ingredients

• ▢ 1 1/2 cups all-purpose flour
• ▢ 3/4 teaspoon baking soda
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon salt
• ▢ 3 large ripe bananas (about 1 1/2 cups mashed banana)
• ▢ 1/2 cup granulated sugar
• ▢ 5 tablespoons unsalted butter melted
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup semi sweet chocolate chips plus more for topping
• ▢ 1/2 cup dried sweetened coconut plus more for topping

Instructions

• Preheat the oven to 425ºF. Line 12 muffin tins with paper liners or spray with nonstick cooking spray.
• In a bowl, combine the flour, baking soda, cinnamon and salt.
  1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
• Peel the bananas, place them in a bowl, and mash them with a fork. Add the sugar, melted butter, egg, and vanilla extract and mix to combine.
  3 large ripe bananas, 1/2 cup granulated sugar, 5 tablespoons unsalted butter, 1 large egg, 1 teaspoon vanilla extract
• Stir the dry ingredients into the wet ingredients, just until combined. Do not over mix.
• Fold in the chocolate chips and the coconut.
  1/2 cup semi sweet chocolate chips, 1/2 cup dried sweetened coconut
• Divide the mixture evenly between the prepared muffin cups. Sprinkle a few extra chocolate chips and a bit of extra coconut over the top of each and transfer the pan to the oven.
• Bake the muffins for 5 minutes, then reduce the heat to 350ºF. Continue to bake until the muffins are golden brown and baked through, another 18-20 minutes, for a total of 23-25 minutes.
• Let the muffins cool for a few minutes before removing from the muffin tin.

Recipe Notes:

The original recipe posted here just baked the muffins at 350ºF for 22-30 minutes. This works well enough, but you get a better dome to the muffins if you start the temperature higher and then reduce after 5 minutes. But either method delivers delicious muffins!

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1muffin, Calories: 223kcal (11%), Carbohydrates: 33g (11%), Protein: 2g (4%), Fat: 9g (14%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 30mg (10%), Sodium: 189mg (8%), Potassium: 109mg (3%), Fiber: 2g (8%), Sugar: 18g (20%)

Keywords: banana chocolate chip muffins, banana muffins, banana muffins with chocolate chips