Coconut Banana Muffins with Chocolate Chips

Simple Coconut Banana Muffins with Chocolate Chips are moist and full of flavor. 10 minutes to whip up and super moist. You can freeze them for easy grab and go breakfasts on busy mornings.

Somehow the last week in our house became an impromptu muffin mania. I opened my freezer tonight and was like, woah, we are set on muffins for a long time. Am I complaining? Not one bit.

These Coconut Banana Muffins are more than likely my favorite of the recent recipes because they involve coconut. The hubby isn’t a huge fan of coconut so this means less sharing when it comes to this recipe! Hooray!

If you want banana muffins, but can’t have the gluten, try these Almond Flour Banana Muffins!

Why We Love These Coconut Banana Muffins:

• Prep time is so minimal and easy. I ALWAYS have ripe bananas in the house, either in the freezer or in the fruit basket. The same goes for the rest of the ingredients, I always have it all in the pantry or fridge. So prepping these coconut banana muffins is as simple as grabbing everything and mixing the ingredients. You can handle that, right?
• They freeze well. I like to have baked goods in the freezer. We can’t go through a dozen muffins always quick enough, so I like to freeze half of these coconut banana muffins and then I don’t have to worry about any going to waste. I pop one in the microwave from the freezer and I have a warm muffin ready in no time!
• They are delicious, sweet and refreshing. There is something magical about adding coconut to banana bread recipes. You instantly get a refreshing, almost tropical flavor. And right now, I think that’s what we all could use!

Everything you need is probably already in the pantry if you are anything like me! So now let’s dive into the details of the recipe and what you really need to make these fluffy, moist muffins all yours!

What you need to make these Coconut Banana Muffins:

• bananas: super ripe and brown. You can use frozen ripe bananas but thaw them before using them to make the banana coconut muffins.
• egg: 1 large egg at room temperature. I have not tried making these muffins with any egg substitute to date.
• oil: I use canola oil for mine. Coconut oil, melted, works as well. You could sub melted butter if preferred over the oil.
• sugar: regular granulated sugar. You can lessen the amount of sugar slightly if you don’t like your muffins too sweet as the bananas will add a natural sweetness.
• Greek yogurt: I use plain or vanilla. Vanilla Greek yogurt is typically sweetened so this will adjust the sweetness of the recipe.
• vanilla: vanilla extract if possible over imitation. You can add 1/4 teaspoon coconut extract as well if desired for a stronger coconut flavor.
• sea salt: regular salt will work, I prefer sea salt as it’s what I always have on hand.
• baking soda: make sure it is fresh so that your muffins rise.
• coconut: shredded, unsweetened.
• chocolate chips: regular, semi-sweet, dark chocolate, white chocolate, whatever you prefer!

Hoping you already have everything you need to make these muffins because that is always the very best. If not, I hope you are just a quick trip away!

Step-by-Step Instructions:

• In a medium bowl, mash the bananas well. There will still be lumps, that’s ok. (steps 1 and 2)
• Add egg and vanilla and mix well to fully incorporate the egg. You can use a fork or whisk for this part. I find either of these work the best to break up and incorporate the egg. (steps 3 and 4)

• Add sugar, oil and Greek Yogurt and stir to combine. The oil in this part takes a bit more time to get fully incorporated. I imagine its something science related but let’s not get into that. Again, a whisk helps the process along to get it all together! (steps 5 and 6)
• Mix together the dry ingredients in a separate bowl. If you want to make this coconut banana muffin recipe a one bowl recipe, you can gently pour the flour, salt and baking soda on top of the banana mixture and then toss them together before mixing them in. I prefer to do this in a separate bowl to make sure the baking soda evenly distributed. (steps 7 and 8)

• Slowly add the dry ingredients into the wet ingredients. I generally do this in three parts versus dumping it all in. Just makes mixing easier and much less messy. (steps 9 and 10)
• Fold in the coconut and chocolate chips. If you take a bite or two of the batter I will not tell on you. (I know I will hear it from my mom when she reads this. Who knows, maybe she won’t read it in detail.) (steps 11 and 12)

• Scoop batter into lined muffin tin. For best results, spritz each liner with a bit of spray oil as well. Not all muffin liners are actually nonstick (blew my mind when I found this out) so better safe than sorry. Top with extra chocolate chips if desired. Bake and then enjoy once they are cooled! (see below)

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Try these other baked good recipes:

• White Chocolate Almond Banana Bread
• Pumpkin Chip Banana Bread
• Chocolate Spinach Muffins
• Flourless Peanut Butter Banana Mini Muffins
• Banana Bread Baked Oatmeal

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