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Moist Banana Muffin Recipe

Moist Banana Muffin Recipe with Chocolate and Coconut

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Ruth LovettSmith


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 medium overripe bananas
  • 1 cup brown sugar
  • 3/4 cup 1 1/2 sticks unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup of chocolate chips
  • 1 cup of sweetened flaked coconut plus more for sprinkling


  1. Preheat oven to 375 degrees Fahrenheit, and lightly grease two 12 count muffin pans. (Or use paper liners.)

  2. In a large bowl combine the flour, baking soda, and salt; set aside.

  3. In a separate bowl, mash the bananas with a fork (or potato masher) so that they still have a bit of texture.

  4. Add the melted butter, eggs, sugar, and vanilla. Mix well, scraping down the sides of the bowl.

  5. Mix in the dry ingredients just until incorporated.

  6. Fold in the coconut and chocolate chips.

  7. Spoon the batter into the muffin tins to fill them about halfway.

  8. Sprinkle additional coconut flakes on top of the muffins.

  9. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes.

  10. Serve warm or at room temperature.

Recipe Notes

Not a fan of muffins? This moist banana muffin recipe will also make 2 small to average size loaves of banana bread. Be sure to grease your pans thoroughly and only fill them half way up. Bake for 45 minutes at 375 degrees Fahrenheit.