I’ve got a soft spot for banana and coconut, so these muffins are truly heaven for me. Who am I kidding? I’ve got a soft spot for chocolate most of all; especially when it’s for breakfast. There’s something about chocolate goodness that gets me going in the morning. Essentially, these banana coconut chocolate chip muffins are the perfect morning trifecta. Accompanied by a strong mug of French roast, I am ready to take on the world.
I made these muffins before I started my gluten free diet, so I added in a gluten free option. Basically, any gluten free flour mixture can be substituted for all-purpose flour. You’ll definitely have a slightly different texture, but it will still be a delicious banana muffin and satisfy a sweet hankering for breakfast.
Start your weekend off with a sweet and fluffy muffin. The eggs, bacon and toast can wait until Sunday. I think Dad may like these too.
Banana Coconut Chocolate Chip Muffins
Prep time: 15 to 20 minutes
Cook time: 20 minutes
Yield: 12 muffins
- 1/2 cup butter or ghee, room temperature
- 2/3 cup sugar
- 1 cup (about 2 medium) smashed banana
- 1 large egg
- 1 teaspoon vanilla
- 1/4 teaspoon coconut extract (flavoring)
- 1/3 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all purpose flour or gluten free flour mix (Pamela's Artisan Gluten Free Flour Blend)
- 1/2 cup chocolate chips
- 1 1/4 cup flaked coconut (divided)
- Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin tin.
- In a medium sized mixing bowl beat together the butter and sugar until light and fluffy. Next, beat in the banana, egg, vanilla, coconut extract and milk.
- Add the baking powder, baking soda, salt and flour. Beat until smooth.
- Stir in the chocolate chips and 1 cup of coconut.
- Let batter sit for a few minutes and then scoop into the muffin tin. Sprinkle the tops with the 1/4 cup of coconut. Bake for 20 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes in the pan and then transfer to a wire rack.