Banana Chocolate Coconut Muffin – tasty and moist muffins with the an added goodness of coconut milk and coconut flakes that is sure to win you over every single day. Perfect afternoon treat and even for breakfast.
How can you make banana chocolate muffins taste even better? By adding coconut into the mix. Coconut adds another dimension to this already perfect blend of chocolate banana muffin.
Although my son adores baked coconut flakes he is not too fond of shredded coconut in recipes because of its texture. So I grind the coconut flakes in a coffee grinder, you can also place them in a Ziploc bag and crush.Make the coconut by baking them for 10-15 minutes in the oven until they are golden brown.(stirring them occasionally ).
I love bananas when they are just ripe, as soon as it becomes specked with black dots I just can’t bring myself to take a bite. They must be mashed and used up- just like this healthy whole wheat fritters here or added to a bread or cake batter.
The thing is, I just can’t help but purchase a bunch of bananas every time, I am in a grocery store… secretly hoping it would get ripe quickly for to make up an excuse to bake , not that I need one .
Anyways, I often make these chocolate banana muffins with nutella (my son’s favorite bread topping). However, I found that cocoa powder produces an intense chocolate flavor than the former. So I used half and half in other to achieve a more balance chocolate flavor.
Do the same or just use either one – they both taste great and yield a moist banana muffin
ENJOY!
Banana Chocolate Coconut Muffin
Ingredients
- 2 large bananas
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups sifted cake flour
- ¾ cup sugar
- ¾ teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1/2- teaspoon salt
- 6 - ounce butter
- ¼ cup chocolate paste nutella or use your favorite brand
- ¾ cup toasted sweetened coconut flakes
Instructions
- Preheat oven to 350 degrees. Grease pan muffin pan with cooking spray; set aside
- In a small bowl, mix together mashed bananas, sour cream with a potato masher. Then mix in eggs, almond and vanilla extract until smooth; set aside
- In a stand mixer or by hand blend together all the dry ingredients- cake flour, sugar, baking powder, baking soda and salt
- Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients
- Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides. Then add the coconut flakes
- In a separate bowl fold in the chocolate paste with about ½ of the cake batter. Mix well until fully incorporated,
- Scoop about 2 tablespoon of banana batter and chocolate batter into each muffin- about 4 tablespoon altogether.
- Bake for about 15-18 minutes. Remove and cool
Nutrition Information:
Didina Gnagnide Angorinie says
I made these yesterday and they were very good breakfast muffins! Since I only had bread flour I made them gluten-free by using 105 gr sticky rice flour, 50 gr sorghum flour (oat is ok too) and 45 gr fine corn flour as instructed by Alanna of Bojon Gourmet. I sure don’t have to eat gluten-free and I think gluten-free everything is a mania for most of those who adhere to it, but let me tell you this blend is good!
I will make them again in the future, maybe I’ll use coconut milk instead of sour cream to amp up the coconut (I’ll see), they were great. Thanks, Didi
Didina Gnagnide Angorinie says
The measures in US cups:
Sticky rice flour (NOT regular rice flour, you can find it cheap at Asian markets): 3/4 cup
Sorghum flour: 2/5 cup plus 1 tsp
(if you use oat flour it’s 1/2 cup)
Corn flour: 2/5 cup minus 1 Tbsp
I’m a fan of the metric system because it’s so much easier to convert ingredients with it. Just go with the weight! But for some reason it’s not very used in the USA. I think my measurements should be right but…you know…they are not tested lol.
Didina Gnagnide Angorinie says
Actually they are wrong!
So
Sorghum : 2/5 cup + 1 Tbsp
Corn: 2/5 cup – 2 Tbsp
I hate cups!!! Haha
sochi says
Hi immaculate, just stumbled into your blog and I’m glad I did. You mentioned chocolate paste, is it a mix of the nutella and cocoa powder?
ImmaculateBites says
Yes, it is or only use nutella or any chocolate spread.
Kim @ Hungry Healthy Girl says
Love the look of these muffins…. very creative look! Bananas are one of my favorite baking buddies and I bet the coconut adds a lovely flavor!
ImmaculateBites says
They certainly do! I just love coconut. Thanks for stopping by.
Abbie @ Needs Salt says
These muffins are perfect! Everything about them. I love the swirl of chocolate + banana. Best combination ever! (second to chocolate + salt.)
Pinning!
ImmaculateBites says
Aww, thank you Abbie.
kelsey says
The cupcake was very yummy. My kids loved it and kept asking for more. Thanks!
Africanbites says
Kelsey, your kids must adore you…..making all these treats for them. Thanks again for coming back.