These Banana Chocolate Chip Muffins with Coconut combine so many flavors for a breakfast muffin that the kids go crazy for. These muffins are a great way to use up overripe bananas!
Looking for even more muffin recipes? Try these Lemon Muffins or these Chocolate Chip Muffins.
I feel like we go through spurts with bananas. Sometimes, the kids eat all of the bananas within days of getting them. Other times, almost all of the bananas start to go bad.
So I always have an arsenal of banana recipes on hand to use up any super ripe bananas. And since we love muffins, of course these Banana Chocolate Chip Muffins with Coconut are on the rotation!
Tips and Tricks
- Make sure you start with overripe bananas. I like them the best (for baking) when they are full of brown spots on the peels, but before the peel is completely black. The bananas will get sweeter the riper they are, so I like them just before they go to that too ripe point.
- Don’t like coconut? It can easily be left out of this recipe.
- In fact, this makes great plain banana muffins if you want to leave the chocolate chips and the coconut out! (Although I 100% recommend you make them with both.)
- You can use regular sized chocolate chips or mini chocolate chips. I actually prefer the mini chocolate chips for this recipe – I like that you get a good amount of chocolate in each bite.
- Feel free to use sweetened or unsweetened coconut. I always have sweetened on hand, so that is what I typically use.
- If you’ve made any of my other muffin recipes, you’ll know that I always say to only stir the ingredients until combined. If you want tender muffins, do not overstir the batter.
- You can store any leftovers in an airtight container. Do be aware, though, that any banana baked goods tend to get a little gummy, so these are best eaten within a day or two.
- You can also freeze any leftover muffins. I like to wrap them individually so that it is easy to pull out one muffin at a time, as needed.
More Banana Recipes
Banana Bread Recipe with Caramel Frosting
Banana Oat Bread
Chocolate Banana Muffins
Banana Toffee Muffins
Peanut Butter Banana Bread with Chocolate Chips
Banana Coffee Cake with Honey Glaze
Banana Crumb Muffins
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Banana Chocolate Chip Muffins with Coconut
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 5 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 large egg
- 3 large ripe bananas
- 1/2 cup semi sweet chocolate chips
- 1/2 cup dried sweetened coconut*, plus more for topping
Instructions
- Preheat the oven to 350ºF. Line 12** muffin tins with paper liners or spray with nonstick cooking spray.
- In a bowl, combine the flour, baking soda, cinnamon and salt.
- In another bowl, cream together the sugar, melted butter, vanilla and egg.
- Peel the bananas and mash them. Add them to the wet ingredients and stir to combine.
- Stir the dry ingredients into the wet ingredients, just until combined. Do not over mix.
- Fold in the chocolate chips and the coconut.
- Divide the mixture evenly between the prepared muffin cups. Sprinkle a bit of extra coconut over the top of each and transfer the pan to the oven.
- Bake until the muffins are golden brown and baked through, 22-30 minutes.
Paul says
Easy recipe they don’t last long in our house
Sara says
Wow! Just wow! These muffins are delicious!!
I had some leftover coconut and overripe bananas in the fridge, and was on the look out for a recipe that would use both. I’m so pleased I stumbled upon this recipe. In the past I’ve often found that muffin recipes that include coconut are, more often than not, very dry. But these turned out deliciously moist. I love the combination of banana, coconut and chocolate – it’s devine – reminiscent of a tropical vacation in your mouth! Yum! Will definitely be making more of these in the future. I did substitute the butter for margarine, as I don’t normally keep butter in the house – they still turned out amazing! 😉
Elisabeth McEuen says
These are delicious! I added a half-cup of finely-chopped walnuts.
Diane says
Made these tonight. Loved the combination of chocolate, bananas and coconut. I also added a half cup of chopped walnuts. Will definitely be making these often.
www.thebakingchocolatess.com says
These were super easy and so good!
Helen says
I just made these this morning for breakfast. Swapped in coconut oil instead of butter and used unsweetened coconut. OMG these are amazing.
Ashwini says
Loved it, Really yum!!
Mary says
About to make them. I am wondering about using baking soda without or instead of baking powder. Usually a recipe needs an acid to activate the soda but I don’t see one listed here. I don’t see anyone commenting about it either so will try.
Deborah says
The bananas are acidic enough to activate the baking soda. 🙂
Heather Davis says
I make these all of the time for my guided hikes. Delish. Thank you.
Havilah Colon says
These were some of the best banana muffins I’ve ever had! Love the coconut!
Lisa says
These were delicious! A great recipe… Simple, light, and tasty. I added walnuts as well. Yum! 🙂
Deborah says
So glad you loved them!
TheInsurist says
About to make these with 6 kids “helping.” Wish me luck 🙂
layean says
Hi, if I put in the fresh coconut to the paste instead on top, is that fine?
Deborah says
@layean, I haven’t tried them that way, but I’m guessing that it would work!
Jenny says
thank you SOOO much for this recipe! I have made these several times, and they are WONDERFUL!!!
Deborah says
@Jenny, so glad you love them! Now I want to bake up a batch – it’s been awhile!! 🙂
grace says
when i have oodles of bananas, i always make banana bread or muffins, but i try to do something new with it each time. a mounds bar variation sounds great! 🙂