Description
Banana Coconut Muffins are moist, fluffy, and lightly tropical muffins made with ripe bananas, sweetened coconut flakes, and mini chocolate chips for a delightful twist on classic banana muffins. Perfect for breakfast, brunch, or snacks, these muffins are easy to make and loved by kids and adults alike.
Ingredients
Wet Ingredients
- 3 large bananas (mashed)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Add-ins
- 1/2 cup mini chocolate chips
- 1 cup sweetened coconut flakes
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it with nonstick cooking spray.
- Mash the bananas: Place the ripe bananas in a bowl and mash them with a fork until you achieve a chunky puree texture.
- Combine wet ingredients: Add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Mix well until all ingredients are combined.
- Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
- Combine wet and dry mixtures: Pour the wet banana mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Add coconut and chocolate chips: Fold in the mini chocolate chips and sweetened coconut flakes, reserving a small portion to sprinkle on top of the muffins.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the reserved coconut flakes and chocolate chips on top of each muffin.
- Bake: Bake in the preheated oven for 18-22 minutes if using a full-sized muffin tin, or 12-15 minutes for mini muffins. Muffins are done when lightly browned on the edges and a toothpick inserted into the center comes out clean.
Notes
- Use overripe bananas with brown spots for the best flavor and natural sweetness.
- Substitute vegetable oil with coconut oil to enhance the coconut flavor.
- Do not overmix the batter to avoid tough muffins.
- Do not overfill muffin tins; fill only two-thirds full to prevent spilling.
- Check doneness with a toothpick; it should come out clean or with a few crumbs.
- Use unsweetened coconut flakes if you prefer less sweetness.
- Mini chocolate chips are recommended especially if using a mini muffin tin.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
