Preheat oven to 375 degrees Fahrenheit, and lightly grease two 12 count muffin pans. (Or use paper liners.)
In a large bowl combine the flour, baking soda, and salt; set aside.
In a separate bowl, mash the bananas with a fork (or potato masher) so that they still have a bit of texture.
Add the melted butter, eggs, sugar, and vanilla. Mix well, scraping down the sides of the bowl.
Mix in the dry ingredients just until incorporated.
Fold in the coconut and chocolate chips.
Spoon the batter into the muffin tins to fill them about halfway.
Sprinkle additional coconut flakes on top of the muffins.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes.
Serve warm or at room temperature.
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.