Get ready to transform your ordinary breakfast or snack time into an extraordinary culinary adventure! These Chocolate Coconut Banana Muffins are not just another muffin recipe - they're a decadent journey of flavors that will make your taste buds dance with joy. Imagine biting into a moist, rich muffin where the sweetness of ripe bananas meets the deep, luxurious taste of chocolate, all beautifully complemented by the tropical crunch of coconut. Whether you're a baking novice or a seasoned pro, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed ripe bananas
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with non-stick spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of mashed ripe bananas, 1/2 cup of shredded coconut, and 1/2 cup of sugar. Use a fork or a potato masher to mix until the ingredients are well blended and the mixture is smooth.
- Add 1/3 cup of melted butter to the banana mixture. Stir in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 cup of all-purpose flour, and 1/4 cup of cocoa powder. Make sure there are no lumps in the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few small lumps remaining.
- Fold in 1/2 cup of chocolate chips, distributing them evenly throughout the batter.
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Chocolate Coconut Banana Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Use overripe bananas for maximum sweetness and moisture - the darker and spottier, the better!
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until the ingredients are combined.
- For extra texture, toast the coconut before adding it to the batter for a deeper, nuttier flavor.
- Make sure your baking soda is fresh to ensure proper rising and a light, fluffy texture.
- Check your muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- Let the muffins cool slightly in the tin before transferring to prevent them from falling apart.
- For a gourmet touch, sprinkle some extra chocolate chips or toasted coconut on top before baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 25mg
