Moist Banana Muffin Recipe with Chocolate and Coconut
Ruth LovettSmith
This recipe makes for a great breakfast, brunch, afternoon snack, or dessert. You can omit the chocolate and coconut, for a more traditional banana muffin recipe. But if you are looking to try a banana muffin twist, then try the recipe as is. If you love sweets, you won't be disappointed.
3/4cup(1 1/2 sticks) unsalted butter, melted and cooled
2eggs
1teaspoonpure vanilla extract
1cupof chocolate chips
1cupof sweetened flaked coconutplus more for sprinkling
Instructions
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.
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.