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Chocolate, Banana, and Coconut Muffins

Chocolate, Banana, and Coconut Muffins

I had a couple of very ripe bananas to use up so I decided to make some muffins. My husband and kids all love chocolate so I made these muffins chocolate-based. Instead of using a lot of sugar, I added some sweetened coconut and mini chocolate chips to help with the sweetness. The batter seemed a bit thick so I added one extra egg to the batter and that made it much better. I like to fill my muffin tin up to the top to make bigger domed muffins so I made only 10 muffins in this batch but you can make 12 regular-sized muffins if you prefer. My kids loved these muffins for their after-school snack today and my husband thought they were tasty too.

Chocolate, Banana, and Coconut Muffins

How to Make Chocolate, Banana, and Coconut Muffins

Preheat the oven to 350 degrees. Coat a muffin tin with coconut oil cooking spray.

Mix the mashed bananas with the coconut oil, eggs, and vanilla in a large bowl, with a beater, until well combined.

In a separate bowl, combine the flours, cocoa powder, baking soda, baking powder, and salt together and mix well.

Add the flour mixture to the banana mixture until well combined. Add the shredded coconut and mini chocolate chips then mix. Scoop the batter evenly into your prepared muffin tin. Sprinkle the top of each muffin with a bit of coconut and a few mini chocolate chips.

Chocolate, Banana, and Coconut Muffins

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center of a muffin comes out clean. Remove from the oven and let cool for a few minutes in the pan before moving the muffins to a cooling rack. Serve warm or at room temperature. Enjoy.

Chocolate, Banana, and Coconut Muffins

 

Chocolate, Banana, and Coconut Muffins

Chocolate, Banana, and Coconut Muffins

Servings: 10 large muffins or 12 regular muffins

Ingredients

  • 2 large very ripe bananas
  • cup coconut oil melted
  • 2 eggs
  • 1 tsp vanilla
  • 1 ¼ cup flour
  • ½ cup whole wheat flour
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup sweetened shredded coconut plus more for the top of muffins
  • ¼ cup semi-sweet mini chocolate chips plus more for the top of muffins

Instructions

  • Preheat the oven to 350 degrees. Coat a muffin tin with coconut oil cooking spray.
  • Mix the mashed bananas with the coconut oil, eggs, and vanilla in a large bowl, with a beater, until well combined.
  • In a separate bowl, combine the flours, cocoa powder, baking soda, baking powder, and salt together and mix well.
  • Add the flour mixture to the banana mixture until well combined. Add the shredded coconut and mini chocolate chips then mix. Scoop the batter evenly into your prepared muffin tin. Sprinkle the top of each muffin with a bit of coconut and a few mini chocolate chips.
  • Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center of a muffin comes out clean. Remove from the oven and let cool for a few minutes in the pan before moving the muffins to a cooling rack. Serve warm or at room temperature. Enjoy.
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17 Comments

  1. These muffins look so delicious! My children love muffins and I make muffins every Sunday because we have something like a traditional Sunday brunch. Thanks a lot for the recipe! I will try it for sure! Creel Log Carpet Cleaners Ltd.

  2. I usually end up making banana bread with my ready-to- croak bananas, but your recipe sounds delicious and is a great alternative, Pam 🙂

  3. 5 stars
    I made these today & they are so good! Followed recipe exactly as is- they ate so soft & moist. Thanks!

  4. can you substitute the wheat flour, just not use it..I am gluten sensitive so maybe gluten-free
    flour and coconut flour?

    1. Barbara,

      I am sorry to say I haven’t tried so I am not sure how it would turn out. If you try it please let me know how they turn out.

      -Pam