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Simple Coconut Banana Muffins with Chocolate Chips are moist and full of flavor. 10 minutes to whip up and super moist. You can freeze them for easy grab and go breakfasts on busy mornings.

Coconut Banana Muffins on wood coaster with bite taken.
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Somehow the last week in our house became an impromptu muffin mania. I opened my freezer tonight and was like, woah, we are set on muffins for a long time. Am I complaining? Not one bit.

These Coconut Banana Muffins are more than likely my favorite of the recent recipes because they involve coconut. The hubby isn’t a huge fan of coconut so this means less sharing when it comes to this recipe! Hooray!

If you want banana muffins, but can’t have the gluten, try these Almond Flour Banana Muffins!

Why We Love These Coconut Banana Muffins:

  • Prep time is so minimal and easy. I ALWAYS have ripe bananas in the house, either in the freezer or in the fruit basket. The same goes for the rest of the ingredients, I always have it all in the pantry or fridge. So prepping these coconut banana muffins is as simple as grabbing everything and mixing the ingredients. You can handle that, right?
  • They freeze well. I like to have baked goods in the freezer. We can’t go through a dozen muffins always quick enough, so I like to freeze half of these coconut banana muffins and then I don’t have to worry about any going to waste. I pop one in the microwave from the freezer and I have a warm muffin ready in no time!
  • They are delicious, sweet and refreshing. There is something magical about adding coconut to banana bread recipes. You instantly get a refreshing, almost tropical flavor. And right now, I think that’s what we all could use!
Fresh muffins in muffin tin.

Everything you need is probably already in the pantry if you are anything like me! So now let’s dive into the details of the recipe and what you really need to make these fluffy, moist muffins all yours!

What you need to make these Coconut Banana Muffins:

  • bananas: super ripe and brown. You can use frozen ripe bananas but thaw them before using them to make the banana coconut muffins.
  • egg: 1 large egg at room temperature. I have not tried making these muffins with any egg substitute to date.
  • oil: I use canola oil for mine. Coconut oil, melted, works as well. You could sub melted butter if preferred over the oil.
  • sugar: regular granulated sugar. You can lessen the amount of sugar slightly if you don’t like your muffins too sweet as the bananas will add a natural sweetness.
  • Greek yogurt: I use plain or vanilla. Vanilla Greek yogurt is typically sweetened so this will adjust the sweetness of the recipe.
  • vanilla: vanilla extract if possible over imitation. You can add 1/4 teaspoon coconut extract as well if desired for a stronger coconut flavor.
  • sea salt: regular salt will work, I prefer sea salt as it’s what I always have on hand.
  • baking soda: make sure it is fresh so that your muffins rise.
  • coconut: shredded, unsweetened.
  • chocolate chips: regular, semi-sweet, dark chocolate, white chocolate, whatever you prefer!
Ingredients to make muffin recipe.

Hoping you already have everything you need to make these muffins because that is always the very best. If not, I hope you are just a quick trip away!

Step-by-Step Instructions:

  • In a medium bowl, mash the bananas well. There will still be lumps, that’s ok. (steps 1 and 2)
  • Add egg and vanilla and mix well to fully incorporate the egg. You can use a fork or whisk for this part. I find either of these work the best to break up and incorporate the egg. (steps 3 and 4)
Process shots of recipe steps 1 through 4.
  • Add sugar, oil and Greek Yogurt and stir to combine. The oil in this part takes a bit more time to get fully incorporated. I imagine its something science related but let’s not get into that. Again, a whisk helps the process along to get it all together! (steps 5 and 6)
  • Mix together the dry ingredients in a separate bowl. If you want to make this coconut banana muffin recipe a one bowl recipe, you can gently pour the flour, salt and baking soda on top of the banana mixture and then toss them together before mixing them in. I prefer to do this in a separate bowl to make sure the baking soda evenly distributed. (steps 7 and 8)
Process shots of recipe steps 5 through 8.
  • Slowly add the dry ingredients into the wet ingredients. I generally do this in three parts versus dumping it all in. Just makes mixing easier and much less messy. (steps 9 and 10)
  • Fold in the coconut and chocolate chips. If you take a bite or two of the batter I will not tell on you. (I know I will hear it from my mom when she reads this. Who knows, maybe she won’t read it in detail.) (steps 11 and 12)
Process shots of recipe 9 through 12.
  • Scoop batter into lined muffin tin. For best results, spritz each liner with a bit of spray oil as well. Not all muffin liners are actually nonstick (blew my mind when I found this out) so better safe than sorry. Top with extra chocolate chips if desired. Bake and then enjoy once they are cooled! (see below)

Chef’s Tips:

  • You can use frozen, ripe bananas, just make sure they are thawed completely before using them to make these coconut banana muffins. Previously frozen bananas actually mash very easily so that’s a bonus!
  • Always, always, always make sure your baking soda is fresh. Trust me, you don’t want to use expired leavening agents if you can help it. This is usually one of the main reasons for unsuccessful bakes so check the expiration before you bake!
  • These are fairly sweet muffins. You can lessen the sugar slightly to about 1/3 cup if desired to keep them from being too sweet for your liking.
  • Storage and freezing instructions: The muffins will last at room temperature in an air tight container for about 3 days and refrigerated for about 5 days. These coconut chocolate chip banana muffins can be frozen. You can freeze your muffins in a freezer safe container for about 3 months.
Coconut Banana Muffin with liner pulled off and bite taken.

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5 from 4 votes

Coconut Banana Muffins with Chocolate Chips

Simple Coconut Banana Muffins with Chocolate Chips are moist and full of flavor. Refreshing and full of flavor!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12

Ingredients 

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Instructions 

  • Preheat oven to 350 °F.
  • In a medium bowl, mash bananas well.
  • Add egg, and vanilla, and whisk to combine. Add oil, yogurt and sugar and stir to incorporate.
  • In a separate bowl, mix flour, salt and baking soda.
  • Slowly transfer the dry ingredients into the bowl with wet ingredients and stir to combine.
  • Fold in coconut and chocolate chips.
  • Pour batter evenly into muffin tin that has been well greased or lined with muffin cups (I also spray my muffin liners with a spritz of oil. This really helps keep the muffins from sticking too much to the liners). Add extra chocolate chips if desired on top.
  • Bake for about 18-20 minutes or until a toothpick comes up clean out of the center of the muffins.
  • Cool for 10 minutes before serving. Store in an airtight container for 3 days.

Notes

  • ou can use frozen, ripe bananas, just make sure they are thawed completely before using them to make these coconut banana muffins. Previously frozen bananas actually mash very easily so that’s a bonus!
  • Always, always, always make sure your baking soda is fresh. Trust me, you don’t want to use expired leavening agents if you can help it. This is usually one of the main reasons for unsuccessful bakes so check the expiration before you bake!
  • These are fairly sweet muffins. You can lessen the sugar slightly to about 1/3 cup if desired to keep them from being too sweet for your liking.
  • Storage and freezing instructions: The muffins will last at room temperature in an air tight container for about 3 days and refrigerated for about 5 days. These coconut chocolate chip banana muffins can be frozen. You can freeze your muffins in a freezer safe container for about 3 months.
  •  

Nutrition

Calories: 279kcal, Carbohydrates: 34g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 166mg, Potassium: 267mg, Fiber: 3g, Sugar: 18g, Vitamin A: 40IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




10 Comments

  1. Hanan Abdallah says:

    5 stars
    I dont know why you have only 2 reveiws. This recipe is scrumptious. I am baking this for the 5th time. This recipe is better than any banana bread or anything else. It’s our family favorite!

    1. Lorie says:

      Ha, thanks so so much for making my day!

  2. Jamie says:

    Can you use coconut flour?

    1. Lorie says:

      Hi Jamie! I’ve never tried it. Coconut flour is verrry absorbent. You only need 1/4 to 1/3 cup for every cup of regular flour. If you want to try it, I’d start with 1/4 c, Bake one muffin and see how it goes and then add more if needed. Hope that helps!

  3. nicole says:

    Made these for the hubby the other night, and he loved them! I usually make him banana chocolate chip muffins which he enjoys, and since he loves anything coconut, wellll… I figured I would give your recipe a try. And it was a thumbs up! ( Gotta love when that happens )

    1. Lorie says:

      So good to hear!!! I licked the spoon of the batter one time without thinking and decided I need to make this egg free just to be able to eat the batter straight from the bowl! Thanks for sharing!

  4. Kelsie | the itsy-bitsy kitchen says:

    YUMMMM! I love any reason to use up ripe bananas. These sound so perfect–that coconut/banana combo is like summer in muffin form 🙂

    1. Lorie says:

      So true Kelsie! And no better way to use up the bananas!

    2. Lindsay says:

      5 stars
      Great. Used less sugar like the notes. Hit with my family.

      1. Lorie says:

        Awesome!! Love to hear this so much!!