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!
1/2cupdriedsweetened 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.
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