Coconut Banana Muffins with Chocolate Chips

5 from 4 votes

Simple Coconut Banana Muffins with Chocolate Chips are moist and full of flavor. Refreshing and full of flavor!

Prep Time10

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings:

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.

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.