Banana-Chocolate Chip-Coconut Muffins | Life, Love, and Good Food
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Banana-Chocolate Chip-Coconut Muffins

These banana muffins are chock full of chocolate chips, pecans, and coconut with a yummy toasted coconut-brown sugar topping.
Course Bread
Cuisine American
Keyword banana, chocolate chip, coconut, muffins
Cook Time 25 minutes
Total Time 25 minutes
Servings 6
Author sheilathigpen


  • 1/4 cup butter
  • 1/3 cup sugar
  • 1 mashed banana about 1/2 cup
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 2-1/2 tablespoons milk
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup chocolate chips
  • 1/3 cup chopped pecans
  • 1/3 cup shredded coconut
  • additional coconut and brown sugar for topping muffins


  • Preheat the oven to 350 degrees. Lightly grease 12 to 14 standard muffin cups.
  • In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
  • Beat in the mashed banana, then the egg, flavorings, and milk.
  • Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.
  • Stir in the chocolate chips, pecans, and coconut.
  • Heap the thick batter into the prepared muffin cups, mounding them quite full. Sprinkle the top of each muffin with about 1 teaspoon coconut and 1/2 teaspoon brown sugar..
  • Bake the muffins for 20 to 25 minutes or until a wooden pick inserted in center of muffin top comes out clean..
  • Remove the muffins from the oven and transfer to a wire rack to cool completely.
  • Yield: 6 muffins.


Recipe adapted from King Arthur Flour
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