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banana chocolate chip muffins with coconut

(15 ratings)
Blue Ribbon Recipe by
Jamie Burris
Fayetteville, AR

We got record-breaking snowfall here in NW Arkansas and I decided to get creative with the ripe bananas I had.

Blue Ribbon Recipe

These banana chocolate chip muffins with coconut are moist, tender, and delicious. Made with basic ingredients, they're a tasty way to use ripe bananas. There are bits of chocolate chips in each bite. Shredded coconut on top adds texture and flavor. As these muffins bake, the coconut gets crisp and a nice contrast to the soft muffin. These are an alternative to banana bread and a great breakfast on-the-go option.

— The Test Kitchen @kitchencrew
(15 ratings)
yield 18 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For banana chocolate chip muffins with coconut

  • 3 lg
    ripe bananas
  • 1/3 c
    melted margarine
  • 1 c
    brown sugar
  • 1 lg
  • 1 tsp
    vanilla extract
  • 1 tsp
    baking soda
  • 1 pinch
  • 1 3/4 c
    self-rising flour
  • 6 oz
    chocolate chips (about 1 cup)
  • 3/4 - 1 c
    shredded, sweetened coconut

How To Make banana chocolate chip muffins with coconut

  • Oven set to preheat.
    Preheat oven to 350 degrees.
  • Blend bananas, margarine, and brown sugar.
    In a mixing bowl, blend ripe bananas, melted margarine, and brown sugar.
  • Add eggs and vanilla.
    Add egg and vanilla. Mix completely.
  • Add dry ingredients to the banana mixture.
    Add baking soda and salt to the flour. Add into banana mixture.
  • Blend until there are no lumps.
    Blend until there are no lumps.
  • Fold in chocolate chips.
    Fold in chocolate chips.
  • Batter poured into muffin tins and topped with coconut.
    Pour into prepared muffin pans 1/2 to 3/4 full (I used a pan that had 6 extra large and a pan with 6 regular-size muffins). Will make approx. 18 regular muffins. Add coconut to the muffins before baking; use as little or as much as you like.
  • Baking the muffins.
    Bake for 25 - 30 minutes or until done.

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