These moist and flavorful muffins are a delightful combination of ripe bananas, rich chocolate chips, and a hint of coconut. They’re perfect for breakfast, snacks, or a sweet treat anytime.
Ingredients:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (sweetened or unsweetened)
- Wet Ingredients:
- 1 cup mashed ripe bananas (about 2-3 medium)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Add-ins:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions:
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter or cooking spray.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and shredded coconut.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas with a fork or potato masher. Add the granulated sugar, brown sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract. Whisk until well combined.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Chocolate Chips: Fold in the chocolate chips.
- Fill Muffin Cups: Fill each muffin cup about 2/3 to 3/4 full.
- Add Topping (Optional): Sprinkle extra chocolate chips on top of each muffin.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Banana Chocolate Chip Coconut Muffins!
Note: You can adjust the amount of sugar and chocolate chips to your preference. If you prefer a stronger coconut flavor, you can add coconut extract to the wet ingredients.