Coconut Chocolate Chip Banana Muffins

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

The perfect way to start your day! These Coconut Chocolate Chip Banana Muffins are moist, sweet, chocolate-y, coconutty, and SO. GOOD.

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 254kcal

Ingredients

5 medium overripe bananas
¼ cup buttermilk
⅔ teaspoon vanilla extract
3¾ cups all purpose flour*
1½ 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
1½ cups unsweetened shredded coconut + extra for topping
2 cups mini chocolate chips + extra for topping

Instructions

Heat oven to 350℉
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

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

- 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