When you have a stockpile of ripe bananas and are tired of your basic banana muffin, try my chocolate coconut banana muffins. Light, tropical and chocolatey, this is the only way I am going to make banana muffins from now on. They are so simple, so good, and so much better than your average muffin – in both health and taste!
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One of my all time favorite combos is chocolate and coconut. Confession, I like chocolate with just about anything, but coconut is definitely in my top five favorites. The coconut, banana, and chocolate work so well together and it really gives all the tropical vibes, which I think we can all use right now.
HOW TO MAKE BANANA MUFFINS
These muffins are lightened up with whole-wheat flour, coconut oil, and half the sugar of a normal muffin. Plus, they are so easy to make and you only need one bowl. Just mix your wet ingredients, add your dry ingredients and fold in chocolate chips. Fill a prepared muffin tin all of the way full, top with extra chocolate chips and bake. Easy Peasy.
To get the muffins perfectly cooked, first bake the muffins at a high heat of 425°F. After five minutes, reduce the oven temperature down to 350°F and bake for an additional 10-12 minutes, until the top is golden brown. This helps the muffins puff up and get perfectly moist on the inside.
A HOT TIP – Don’t overbeat your batter. Overbeating causes the muffins to be tough and no one wants a tough muffin.
If you make my Chocolate Coconut Banana Muffins, please tag me on Instagram or use #myfoodobsessions. I am obsessed with food photos and I would absolutely love to see what you make!
Chocolate Coconut Banana Muffins
Light, tropical and chocolatey, these chocolate coconut banana muffins are a perfect alternative to your average banana muffin!
Ingredients
3 ripe mashed bananas
6 tablespoons melted coconut oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/4 cup coconut milk
1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded coconut
1 cup chocolate chips
Directions
- Preheat oven to 425°F and grease or line a muffin tin.
- In a large mixing bowl add mashed bananas, coconut oil, brown sugar, 1 egg, 1 teaspoon vanilla and 1/4 cup coconut milk and mix until combined.
- In a separate bowl, whisk the whole-wheat flour, baking powder, baking soda, and salt and slowly add to the wet ingredients. Fold in the shredded coconut and chocolate chips.
- Scoop batter into prepared muffin tin and fill all the way full. Top with additional chocolate chips.
- Bake for five minutes, then reduce the oven temperature down to 350°F and bake for an additional 10-12 minutes, until the top is golden brown.
- Let muffins cool for about five minutes in the tin and then transfer to a wire rack to continue cooling.
Notes
- This recipe was adapted from Sally’s Baking Addiction.
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