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.
Cook Time 25 minutes
Total Time 25 minutes
- 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.