banana chocolate chip muffins with coconut
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
18 serving(s)
Ingredients
- 3 large ripe bananas
- 1/3 cup melted margarine
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1 3/4 cups self-rising flour
- 6 ounces chocolate chips (about 1 cup)
- 3/4 - 1 cups shredded, sweetened coconut
How To Make banana chocolate chip muffins with coconut
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Step 1Preheat oven to 350 degrees. -
Step 2In a mixing bowl, blend ripe bananas, melted margarine, and brown sugar.
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Step 3Add egg and vanilla. Mix completely.
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Step 4Add baking soda and salt to the flour. Add into banana mixture.
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Step 5Blend until there are no lumps.
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Step 6Fold in chocolate chips.
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Step 7Pour 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.
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Step 8Bake for 25 - 30 minutes or until done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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