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.
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 sugar, 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 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.
Equipment
Ingredients
- 2 large very ripe bananas
- ½ cup white sugar
- ⅓ cup coconut oil melted
- 2 eggs
- 1 tsp vanilla
- 1¼ 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 sugar, 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.
These muffins look totally delicious! I love the way the coconut toasts in the oven 🙂
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.
These look WAY more delicious than the average banana muffin. Wish I had one for breakfast right now 🙂
I cannot think of a better mixture, yum yum. Have a good day Diane
Chocolate and bananas are a great pairing. I can see why the family loved these!
We must have been on the same culinary wavelength, Pam. I baked some banana muffins with chocolate and coconut too. Yours look fantastic!
I usually end up making banana bread with my ready-to- croak bananas, but your recipe sounds delicious and is a great alternative, Pam 🙂
all ive been reading about is muffins lately- its a sign! these are incredible. very well done. love the addition of coconut!
I am honestly SUPER into chocolate muffins. This looks right up my alley 🙂
Definitely adding this recipe to my list of next to try…muffins. they look so delicious.
The Muffins look so fluffy soft and delicious.
How amazing that we had ripe bananas at the same time. I have a giant muffin tin somewhere that I used to use when the kids were young 🙂
Chocolate, coconut, and banana sound like a winning muffin flavor to me!
I made these today & they are so good! Followed recipe exactly as is- they ate so soft & moist. Thanks!
can you substitute the wheat flour, just not use it..I am gluten sensitive so maybe gluten-free
flour and coconut flour?
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
I just made this as was looking up a chocolate banana recipe I could throw together quickly. Didn’t even notice no sweetener in the recipe. Came out very bland. I’m currently dipping my muffin in maple syrup to help get it down.
Was that on purpose? Is it supposed to be sugar free?
Michelle,
I’m SO sorry! 🙁 Thank you for letting me know.
I used 1/2 cup of sugar for this recipe but failed to add it to the recipe list. A complete typo! I’m very sorry for the error–I hope the maple syrup is helping. I have corrected the recipe.
-Pam