Banana Coconut Chocolate Chip Muffins

These muffins make kids (and grown-ups) happy.

We’ve become enamoured of these muffins in our house over the last 6 months.  I have been wrapping the muffins individually in plastic wrap and freezing them in gallon bags.  Every time someone wants a muffin they just pop one out of the freezer and thaw it quickly in the microwave.  The chocolate gets a little melty and it’s like they’re just coming out of the oven.

So I’ve come out of my long, lazy hiatus to share this recipe with you. I found the original recipe for these on the Pass The Sushi blog.  I’ve made some changes, but one of the first things that drew me to the recipe was the use of coconut oil.  Apparently this stuff is really good for you.  A friend of mine gave me a gallon some time ago, and I’ve been trying to figure out what to do with it, so whenever a recipe calls for coconut oil I’m likely to want to try it.  That and I LOVE coconut.  Now I’m starting to want to hoard my coconut oil so I can keep making these muffins.  The combination of butter and coconut oil, chocolate and banana is a winning one!  The coconut flavor in the muffins is subtle, so I like to highlight it with some grated coconut toasted onto the top of the muffin. 

Fill them right up to the top and pile on the coconut.

They bake up just beautifully!

Banana Coconut Chocolate Chip Muffins

Ingredients:

• 4 large ripe bananas, peeled
• 1 stick cu unsalted butter
• 1/2 cup melted coconut oil
• 1 1/4 – 1/1/2  cups brown sugar (depending on sweet you like it)
• 2 eggs, beaten
• 1/2 cup milk
• 4 teaspoons pure vanilla extract
• 1 teaspoon Kosher salt
• 2 cup all-purpose flour
• 2 cup white whole wheat flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups chopped walnuts
• 2 cups chocolate chips (you can throw in some more if you like them super-cholatey)
• sweetened coconut for topping

Preparation:
Preheat the oven to 375°. Line 2 muffins tins (24 muffins) with muffin/cupcake liners or grease tins.
Put the bananas in a large, microwave safe bowl. Microwave on high for 1 minute. Add the butter and coconut oil and microwave 20 seconds at a time until the butter is softened but not melted.
Using a potato masher, mash the bananas, butter, and oil together until there isn’t a lot of lumpiness left. Thoroughly stir in the sugar, beaten egg, milk, vanilla extract, and salt in the bowl with the mashed bananas.
In another bowl, mix flour, baking powder, and baking soda.
Fold the dry ingredients into the wet. Stop when they are just moistened.  Fold the walnuts and chocolate chips in gently.
Distribute the batter into the tins. Top generously with shredded coconut.  Bake about 15 minutes, or until a toothpick inserted in the middle comes out dry. 

Share This Post

Hide Sites