I have been wanting to make these muffins for quite some time now. What has been stopping me, well my three sons. Every time I buy bananas they eat them so quickly I don’t have a chance to ever see them ripen enough to use for baking! I finally got smart and got a HUGE bunch of bananas. Success, they weren’t able to eat them all before I got my hands on them.
I started making these muffins probably 15 years ago from a recipe I found in Chocolatier Magazine. This recipe doesn’t resemble those particular muffins very much though since I made them healthier. The original version was more like a cupcake and a jumbo muffin. These are more waistline friendly yet still moist and delicious.
The coconut, chocolate and banana all combine to become a wonderful almost tropical muffin. For years I have been calling these “monkey madness” muffins. Needless to say that name has stuck with the kids now too. Ewan is the one who loved these the most. This morning he had the last two for a snack before we even left for school and yes, he already had breakfast! I hope you enjoy them as much as we did.
Coconut Chocolate Chip Banana Muffins
2 c. white whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 very ripe medium bananas, mashed
1/2 c. lite coconut milk
1/2 c. vanilla yogurt
1/2 c. brown sugar
1 egg
1/2 c. mini chocolate chips (plus for extra to sprinkle on top)
1/2 c. shredded coconut (plus extra to sprinkle on top)
Preheat oven to 400 degrees and line a muffin tin with paper liners or grease. Whisk together the flour, baking powder, baking soda and salt in a large bowl. In another bowl combine the bananas, coconut milk, yogurt, brown sugar and egg. Mix together thoroughly. Gently fold the wet ingredients into the dry, being careful not to over mix. Stir in the chocolate chips and coconut. Place in the muffin tins, sprinkle the tops with coconut and chocolate chips if desired and bake for 18-20 minutes.
Yields one dozen
Feeding My 3 Sons 
Gretchen – I just baked coconut, banana muffins last night with whole wheat pastry flour and yogurt. We seriously have cooking ESP. I love the chocolate flavors in these muffins – yum. Best – Shanna
That is too funny Shanna! Baking similar things across the country…and this is just about the only thing I made all week since I’ve been sick and lacking any energy. Luckily we had a fridge full of leftovers!
I have also been under the weather – last week was tough. So we have that in common too, haha! 🙂 Leftovers are ideal when mama is sick. I hope that you rest-up this weekend!
Hope you are feeling better. I am still miserable plus my husband leaves town tomorrow. Not sure how I will survive! I am hoping to cook again and bake and post recipes. We’ll see how that all goes.
you told me banana muffins, but you did not tell me the chocolate chip and coconut part–YUM! Love that they’re monkey muffins 🙂
Sometimes surprises are good! A little coconut rum would be good in these too if you had some. Hmm, grocery list for hubby…he is going to Puerto Rico next week.
I love the paper cases you’ve used and the photo is also very nice. I am actually eating a banana muffin right now. I bought too many bananas last week and so they had to be turned into muffins. These muffins taste delicious, with coconut and chocolate. Great combination. Thanks for sharing and hope you’re feeling better? Have a lovely week!
I do have fun looking for different muffin wrappers! Stay warm and enjoy the week! We are in the low 60s today but expecting snow, sleet and/or ice tomorrow and Wednesday! Crazy weather systems….