Coconut Banana Muffins with Chocolate Chips
Looking for a delightful treat that combines the natural sweetness of bananas with the rich flavor of chocolate and a hint of tropical coconut? Look no further! These Coconut Banana Muffins with Chocolate Chips are the perfect solution for breakfast, a snack, or even dessert. With a fluffy texture and a delightful mix of flavors, these muffins will quickly become a favorite in your household.
Imagine biting into a warm muffin, the chocolate melting in your mouth, while the coconut adds a delightful crunch. Plus, they’re a fantastic way to use up those very ripe bananas sitting on your counter. Let’s dive into why this recipe is not just scrumptious but also a crowd-pleaser.
Why It’s Crowd-Pleasing
These Coconut Banana Muffins with Chocolate Chips tick all the boxes for a delicious treat. First, they are incredibly moist thanks to the bananas and Greek yogurt, making them irresistible. The addition of dark chocolate chips adds a rich, decadent flavor that balances beautifully with the sweetness of the bananas.
Furthermore, the unsweetened coconut gives a delightful chewy texture, taking these muffins to the next level. Whether served warm with a pat of butter or enjoyed fresh from the oven, these muffins are sure to satisfy both kids and adults alike. Plus, they’re simple to make, which means you can whip up a batch anytime you need a sweet fix!
Ingredients at a Glance
To make these delightful Coconut Banana Muffins with Chocolate Chips, you will need the following ingredients:
- 3 very ripe bananas
- 1 cup flour
- 1 cup sugar
- 1 egg
- 1/3 cup oil
- 1/2 cup Greek yogurt, plain
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 cup shredded coconut, unsweetened
- 1 cup dark chocolate chips, plus more for topping if desired
Toolbox for This Recipe
- Mixing Bowls: You’ll need a large bowl for mixing wet ingredients and another for dry ingredients.
- Whisk: To mix your ingredients smoothly.
- Muffin Tin: A standard muffin tin to bake your muffins.
- Parchment Paper or Muffin Liners: For easy removal of muffins.
- Measuring Cups and Spoons: To ensure accurate ingredient amounts.
Coconut Banana Muffins with Chocolate Chips Made Stepwise
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise perfectly.
Step 2: Prepare Muffin Tin
Line your muffin tin with parchment paper or muffin liners for easy cleanup. If you prefer, you can grease the tin with a little oil.
Step 3: Mix Wet Ingredients
In a large mixing bowl, mash the 3 very ripe bananas with a fork until smooth. Add in the egg, 1/3 cup of oil, Greek yogurt, and 1 tsp of vanilla extract. Whisk these together until well combined.
Step 4: Combine Dry Ingredients
In another bowl, whisk together 1 cup of flour, 1 cup of sugar, 1 tsp of baking soda, and 1/2 tsp of sea salt.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep your muffins light and fluffy.
Step 6: Fold in Coconut and Chocolate Chips
Gently fold in 1 cup of shredded coconut and 1 cup of dark chocolate chips into the batter. If desired, reserve a few chocolate chips for topping.
Step 7: Fill Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved chocolate chips on top for added appeal.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Coconut Banana Muffins with Chocolate Chips warm or at room temperature!
Make It Your Way
Feel free to customize your Coconut Banana Muffins with Chocolate Chips to suit your taste preferences:
- Add Nuts: Chopped walnuts or pecans can add a nice crunch.
- Swap Sugars: For a healthier option, try using coconut sugar instead of regular sugar.
- Change the Chips: Substitute dark chocolate chips with milk or white chocolate for a different flavor.
- Make it Vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) and use plant-based yogurt.
Notes from the Test Kitchen
- Ensure your bananas are very ripe for the best natural sweetness.
- Don’t overmix the batter; it’s okay if a few lumps remain.
- These muffins freeze well, making them a great make-ahead option.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg.
How to Store & Reheat
Store your Coconut Banana Muffins with Chocolate Chips in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months.
To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes until heated through.
Common Questions
Can I use frozen bananas for this recipe?
Absolutely! Just ensure they are fully thawed and drained of excess moisture before mashing.
How can I make these muffins gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for the best texture.
Can I omit the chocolate chips?
Yes, you can omit them if you prefer a simpler muffin. You can add extra coconut or nuts instead for added texture.
How do I know when the muffins are done baking?
Perform the toothpick test! Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready.
Quick Weeknight Wins
Time to Try It
These Coconut Banana Muffins with Chocolate Chips are calling your name! Whether you’re baking for a family get-together, a cozy breakfast at home, or just because you need a little something sweet, these muffins will not disappoint. Get your ingredients ready, and let’s make some delicious muffins that will surely become a staple in your baking repertoire. Enjoy every bite!
Coconut Banana Muffins with Chocolate Chips
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise perfectly.
- Step 2: Prepare Muffin Tin - Line your muffin tin with parchment paper or muffin liners for easy cleanup. If you prefer, you can grease the tin with a little oil.
- Step 3: Mix Wet Ingredients - In a large mixing bowl, mash the 3 very ripe bananas with a fork until smooth. Add in the egg, 1/3 cup of oil, Greek yogurt, and 1 tsp of vanilla extract. Whisk these together until well combined.
- Step 4: Combine Dry Ingredients - In another bowl, whisk together 1 cup of flour, 1 cup of sugar, 1 tsp of baking soda, and 1/2 tsp of sea salt.
- Step 5: Combine Wet and Dry Ingredients - Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep your muffins light and fluffy.
- Step 6: Fold in Coconut and Chocolate Chips - Gently fold in 1 cup of shredded coconut and 1 cup of dark chocolate chips into the batter. If desired, reserve a few chocolate chips for topping.
- Step 7: Fill Muffin Tin - Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved chocolate chips on top for added appeal.
- Step 8: Bake - Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Step 9: Cool and Enjoy - Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Coconut Banana Muffins with Chocolate Chips warm or at room temperature!
Notes
- Ensure your bananas are very ripe for the best natural sweetness.
- Don’t overmix the batter; it’s okay if a few lumps remain.
- These muffins freeze well, making them a great make-ahead option.
