Banana chocolate chip coconut muffins

Here’s a delicious banana chocolate chip coconut muffin recipe—soft, moist, and naturally sweet with a tropical twist.

🍌 Banana Chocolate Chip Coconut Muffins

🧾 Ingredients (makes ~12 muffins)

• 3 ripe bananas (mashed)
• 1/2 cup melted butter (or neutral oil)
• 2/3 cup brown sugar (or white sugar)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional, but great)
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 3/4 cup chocolate chips

👩‍🍳 Instructions

1. Preheat oven to 175°C (350°F). Line a muffin tray with liners or grease it well.
2. In a large bowl, mash the bananas until smooth.
3. Mix in melted butter, sugar, egg, and vanilla until well combined.
4. In another bowl, whisk flour, baking soda, salt, and cinnamon.
5. Gently fold dry ingredients into the wet mixture—don’t overmix.
6. Stir in chocolate chips and shredded coconut.
7. Spoon batter into muffin cups (about 3/4 full).
8. Bake for 18–22 minutes, or until a toothpick comes out clean.
9. Let cool for 10 minutes before removing from tray.

🧁 Tips for extra good muffins

• Use very ripe bananas (brown spots = more flavor)
• Toast the coconut lightly for a deeper nutty taste
• Add a few extra chocolate chips on top before baking for a bakery look
• Don’t overmix or muffins will turn dense

If you want, I can also give you a healthier version (no sugar / whole wheat / protein boost) or a bakery-style jumbo muffin version.