Banana Chocolate Chip Coconut Muffins are a delightful treat that combines the natural sweetness of ripe bananas with the rich flavor of chocolate chips and the tropical touch of coconut. These muffins are perfect for breakfast, a snack, or even dessert. With their moist texture and delicious flavor, they’re sure to become a favorite in your household. Let’s dive into the recipe and learn how to create these scrumptious Banana Chocolate Chip Coconut Muffins step-by-step.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 large very ripe bananas, mashed
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup sweetened flaked coconut
- 1/2 cup chopped walnuts
- 1 (12 oz) package semi-sweet chocolate chips
Instructions
Step 1: Prepare the Dry Ingredients
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
Step 2: Prepare the Wet Ingredients
- Cream Butter and Sugar: In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Add Bananas and Extracts: Stir in the mashed bananas, vanilla extract, and almond extract until well combined.
Step 3: Combine and Fold
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in Add-Ins: Gently fold in the sweetened flaked coconut, chopped walnuts, and semi-sweet chocolate chips until evenly distributed throughout the batter.
Step 4: Bake the Muffins
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serving
- Serve: Enjoy these Banana Chocolate Chip Coconut Muffins warm or at room temperature. They make a perfect breakfast, snack, or dessert.
Cooking Notes
- Bananas: The riper the bananas, the better. They add more sweetness and flavor to the muffins.
- Mixing: Be careful not to overmix the batter to keep the muffins light and fluffy.
- Add-Ins: Feel free to customize the add-ins. You can add raisins, dried cranberries, or different types of nuts if you prefer.
Frequently Asked Questions
Q: Can I use unsweetened coconut? A: Yes, you can use unsweetened coconut if you prefer. The muffins may be slightly less sweet, but still delicious.
Q: How do I store these muffins? A: Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Q: Can I make these muffins gluten-free? A: Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour. Make sure the blend contains xanthan gum for the best texture.
Keto/Low Carb Version
To make a keto or low-carb version of Banana Chocolate Chip Coconut Muffins, follow these modifications:
- Flour: Use almond flour or coconut flour instead of all-purpose flour.
- Sugar: Replace the granulated sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Bananas: Use banana extract instead of mashed bananas to reduce the carb content.
Banana Chocolate Chip Coconut Muffins are a delicious and easy-to-make treat that’s perfect for any time of the day. With their moist texture and delightful combination of flavors, they’re sure to be a hit with everyone who tries them. Try this recipe today and enjoy a batch of homemade muffins that are as delightful to eat as they are to make!
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