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
1/2 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