Coconut Chocolate Chip Banana Muffins

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Simply the best Coconut Chocolate Chip Banana Muffins. Made with simple ingredients, no specialty equipment, and lots of chocolate chips and coconut! Every bite is soft, perfectly sweet, nutty, and oh-so chocolate-y. The best part? It’s the perfect way to use overripe bananas, all while having a delicious breakfast treat the whole family is sure to love!

muffins stacked on marble tray with one muffin missing a bite, with bowl of shredded coconut and white flower beside.

About The Recipe

We’re kicking off the new year with something that’s kind of nostalgic, but also still kind of new. Say, “hello!” to these delicious Coconut Chocolate Chip Banana Muffins! Because…who doesn’t love banana bread?

We were inspired to make this recipe after we noticed a whole bunch of our bananas had gotten a little overripe after the new year.

So, my mom and I put our heads together. We knew we were going to make some form of banana bread…but what flavor did we want to try this time? After digging through our cabinets, we found some shredded coconut and mini chocolate chips.

Banana + chocolate + coconut?! Now, THAT is a perfect combination.

And, instead of a traditional loaf, we decided to do something a little different and bake it into muffins!

Honestly, after baking, it was so hard to resist them! It was love at first-bite. These muffins are moist, banana-y, soft, chocolate-y, and perfectly coconutty.

close up of stacked chocolate chip coconut muffins with two muffins with the cupcake paper removed.

The best part? These muffins freeze REALLy well! So, you can easily bake them today, and freeze them for later when you’re in need of a quick breakfast that you and your whole family is sure to love.

Reasons You Will Love These Coconut Chocolate Chip Banana Muffins

  • Super easy to make.
  • Uses up the overripe bananas on your counter.
  • The perfect combination of coconut, chocolate, and banana!
  • Makes for a delicious and quick breakfast.
  • Ready in 45 minutes or LESS!
chocolate chip coconut muffins on small marble stand with shredded coconut and flowers around.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Overripe Bananas — The overripe bananas lend sweetness and flavor to these muffins.
  • Buttermilk — Our secret ingredient. Buttermilk makes this banana bread tender, moist, and so full of flavor!
  • Vanilla Extract — A splash to lend some undertones and help round out flavors.
  • All-Purpose Flour – All you need is just regular unbleached all-purpose flour to create the most tender crumb.
  • Granulated Sugar — Adds just the right amount of sweetness.
  • Brown Sugar — We like to use a combination of both sugars to really give these muffins the best flavor and texture!
  • Baking Powder – To give these muffins the perfect amount of lift!
  • Baking Soda – Since buttermilk is an acidic ingredient, using a dash of baking soda helps keep these muffins fluffy and gorgeous.
  • Salt – Just a dash to balance out the sugar and bring out the flavor.
  • Large Egg – Use large, room temperature eggs for the best result.
  • Large Egg Yolk – To give these muffins just a little more richness.
  • Coconut Oil — We opted to use coconut oil to add just a little more coconut flavor to these muffins, but if you don’t have any, you can use vegetable oil.
  • Unsweetened Shredded Coconut — Make sure to use unsweetened coconut for this recipe!
  • Mini Chocolate Chips — Lots of mini chips = lots of gooey melted chocolate in every bite.
baking powder, baking soda, salt, flour, bananas, eggs, chocolate chips, brown sugar, coconut, vanilla, coconut oil, sugar, and buttermilk on marble surface.

How To Make These Coconut Chocolate Chip Banana Muffns

Step 1: Mash bananas

In a medium bowl, mash bananas, buttermilk, and vanilla together. Set aside.

Step 2: Make the batter

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

In a small bowl, whisk together eggs, egg yolk, and coconut oil.

Pour over dry ingredients and mix together.

Add bananas, coconut, and chocolate chips. Stir only to blend.

Step 3: Bake

Use a cookie scoop or Tablespoon to fill muffin cups ⅔ full. Sprinkle tops with mini chocolate chips and coconut flakes. Bake for 25 minutes, or until done.

How To Store

Once these muffins have cooled, you can store them in a zip top bag and keep them in the fridge for 3-5 days. You can also freeze them in a freezer safe zip top bag for up to 2 months!

Looking for more recipes like this? Here are a few you may like: Chocolate Chip Muffins, Homemade Banana Nut Bread, Baked Banana Nut Donuts, Cinnamon Coffee Cake Muffins

cropped angled close up of stacked muffins on marble surface with bite missing from top muffin.

Expert Tips

  • Check the expiration date on your baking soda and baking powder.
  • When mashing the bananas, be sure to not leave any large chunks of banana!
  • To ensure even-sized muffins, use a large cookie scoop to portion out the batter.
  • Make sure to use unsweetened shredded coconut for these muffins!

When you make this Coconut Chocolate Chip Banana Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

muffins stacked on marble tray with one muffin missing a bite, with bowl of shredded coconut and white flower beside.

Coconut Chocolate Chip Banana Muffins

Traci
The perfect way to start your day! These Coconut Chocolate Chip Banana Muffins are moist, sweet, chocolate-y, coconutty, and SO. GOOD.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 35
Calories 254 kcal

Ingredients
 

  • 5 medium overripe bananas
  • ¼ cup buttermilk
  • teaspoon vanilla extract
  • cups all purpose flour
  • cups granulated sugar
  • ¾ cup brown sugar, firmly packed
  • 2⅓ teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 cup coconut oil, melted
  • cups unsweetened shredded coconut, + extra for topping
  • 2 cups mini chocolate chips, + extra for topping

Instructions

  • Heat oven to 350 °F.
  • Line 2 muffin tins with paper liners, or spray with baking spray. Set aside.
  • In a medium bowl, mash bananas, buttermilk, and vanilla together. Set aside.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  • In a small bowl, whisk together eggs, egg yolk, and coconut oil.
  • Pour over dry ingredients.
  • Mix together.
  • Add bananas, coconut, and chocolate chips.
  • Stir only to blend.
  • Use a cookie scoop or Tablespoon to fill muffin cups ⅔ full.
  • Sprinkle tops with mini chocolate chips and coconut flakes.
  • Bake for 25 minutes, or until done.

Notes

  • Check the expiration date on your baking soda and baking powder.
  • When mashing the bananas, be sure to not leave any large chunks of banana!
  • To ensure even-sized muffins, use a large cookie scoop to portion out the batter.
  • Make sure to use unsweetened shredded coconut for these muffins!

Nutrition

Serving: 1muffinCalories: 254kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 28mgSodium: 178mgPotassium: 113mgFiber: 2gSugar: 22gVitamin A: 75IUVitamin C: 2mgCalcium: 41mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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