Ohhh excellent choice—those flavors are best friends 🍌🍫🥥
Here’s a moist, bakery-style Banana Chocolate Chip Coconut Muffin recipe that’s easy and forgiving.
Banana Chocolate Chip Coconut Muffins
🧁 Makes: 12 muffins
⏱️ Time: ~30 minutes
Ingredients
Wet
- 3 ripe bananas, mashed
- ½ cup sugar (white, brown, or half & half)
- ⅓ cup melted butter or neutral oil
- 1 large egg
- 1 tsp vanilla extract
Dry
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional but great)
Mix-ins
- ½–¾ cup chocolate chips
- ½ cup shredded coconut (sweetened or unsweetened)
Instructions
- Prep
Preheat oven to 350°F / 175°C. Line a muffin tin or grease well. - Mix wet ingredients
In a large bowl, whisk mashed bananas, sugar, melted butter, egg, and vanilla until smooth. - Combine dry ingredients
In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. - Bring it together
Gently fold dry ingredients into wet until just combined (don’t overmix). - Add the good stuff
Fold in chocolate chips and coconut. - Bake
Divide batter evenly among muffin cups (fill about ¾ full).
Bake 18–22 minutes, until a toothpick comes out mostly clean. - Cool (if you can wait)
Let cool 5 minutes in the pan, then transfer to a rack.
🔥 Optional Upgrades
- Toasted coconut topping for extra flavor
- Espresso powder (½ tsp) to deepen the chocolate
- Swap butter for coconut oil for max coconut vibes
- Add chopped walnuts or pecans for crunch
If you want these extra fluffy, less sweet, vegan, or gluten-free, tell me your preference and I’ll tweak it perfectly 😌
