Banana Coconut Chocolate Chip Muffins

Banana Coconut Chocolate Chip Muffins

I hope you’re having a lovely weekend. I just wanted to share this wonderful recipe for banana coconut chocolate chip muffins, because it is one of my favourite muffin recipes. I made a batch of them this past week, simply because I happened to have all of the ingredients on hand. If you have a few overripe bananas you want to use, this is a great way to use them up. These muffins make a delicious treat to have with your morning coffee. They would be a great Father’s Day treat, for those of you in the States who are celebrating this special day. Of course, they are good any time!

Banana Coconut Chocolate Chip Muffins

I love to have these muffins fresh and warm from the oven. They are so soft, moist, and delicious. There is nothing like taking a bite into a freshly-baked muffin, when the chocolate chips are rich and melty. Right? If you have little ones who like to help out in the kitchen, you can have them mash the bananas in a big bowl. It’s great fun for them. This is an easy recipe. You don’t need any special equipment, not even a mixer. So whip up a batch this weekend. You won’t regret it!

Banana Coconut Chocolate Chip Muffins

Here’s the recipe…

Banana Coconut Chocolate Chip Muffins

  • Servings: 12-15 muffins
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These muffins are a wonderful treat, best eaten warm and fresh from the oven, while the chocolate chips are meltingly delicious.

This recipe was adapted slightly from A Week of Menus.


  • 3 large very ripe bananas, chopped or sliced
  • 1 1/2 cups all-purpose flour
  • 3/ 4 tsp baking soda/ bicarb soda
  • 1/ 2 tsp ground cinnamon
  • 1/ 4 tsp salt
  • 5 Tbsp or 70g unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract or vanilla bean paste
  • 1/2 cup white sugar
  • 1 Tbsp light brown sugar, lightly packed
  • 1 large egg
  • 1/2 – 3/4 cup dark chocolate chips (to taste)
  • 1/2 cup desiccated coconut, plus a little more to sprinkle on top of the muffins, if you like


  1. Preheat oven to 350F/ 180C degrees. Line muffin pan with cupcake liners.
  2. In a medium bowl, whisk flour, baking soda, cinnamon, and salt together. Set aside.
  3. In a large bowl, whisk egg, sugars, and vanilla together until well combined. Whisk in melted butter. Mix well.
  4. In another large bowl, mash the banana slices with a potato masher or ricer.
  5. Add mashed banana to sugar mixture. Stir to combine well. Add coconut and chocolate chips. Mix well.
  6. Add flour mixture to banana mixture. Very gently stir the dry mixture into the wet mixture. Stir until just combined. Do not stir too much, or the batter, and therefore the muffin texture, will become too stiff. You want the muffin crumb to be tender.
  7. Divide batter equally in liners. Sprinkle tops with a little coconut, if you like.
  8. Bake muffins for 20-30 minutes, depending on your oven, until golden brown on top and baked through the middle, until a tester comes out clean except for a few crumbs.
  9. Cool for 5 minutes in the pan. Enjoy!
  10. Store muffins in an airtight container. They will stay fresh for about 2 days, but they are best eaten on the day they are baked.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

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