Simple Coconut Banana Muffins with Chocolate Chips are moist, flavorful, and quick to make. Ready in about 10 minutes of prep, they freeze well for easy grab-and-go breakfasts.
Last week turned into an unexpected muffin spree at my house. I opened the freezer and realized we’re stocked for a while — and that’s perfectly fine by me.
These Coconut Banana Muffins quickly became a favorite because of the coconut. My husband isn’t a huge coconut fan, which means I get to enjoy more of these myself — a small victory worth celebrating!
Why We Love These Coconut Banana Muffins:
- Minimal prep time. I almost always have ripe bananas and the pantry basics on hand, so these muffins come together quickly — just mash, mix, and bake.
- Freezer friendly. I often freeze half the batch so nothing gets wasted. A quick zap in the microwave from frozen gives you a warm muffin in minutes.
- Tropical, balanced flavor. Coconut adds a refreshing, almost tropical note to classic banana muffins, and chocolate chips make them extra satisfying.
Most of the ingredients are pantry staples. Below are the essentials and step-by-step instructions so you can make these soft, moist muffins at home.
What you need to make these Coconut Banana Muffins:
- Bananas: 3 very ripe bananas (thaw frozen ripe bananas completely before using).
- Egg: 1 large egg at room temperature.
- Oil: 1/4 cup canola oil (or melted coconut oil or melted butter).
- Sugar: 1/2 cup granulated sugar (reduce to 1/3 cup if you prefer less sweet).
- Greek yogurt: 1/3 cup plain or vanilla Greek yogurt.
- Vanilla: 1 teaspoon vanilla extract (optional 1/4 teaspoon coconut extract for extra coconut flavor).
- Sea salt: 1/4 teaspoon (regular salt works too).
- Baking soda: 1 teaspoon, make sure it’s fresh.
- Flour: 1 cup all-purpose flour.
- Coconut: 1 cup shredded, unsweetened coconut.
- Chocolate chips: 1 cup dark, semi-sweet, or your preferred variety (plus extra for topping).
If you’re missing something, it’s likely a quick trip to the store will fix that — but many kitchens already have everything on this list.
Step-by-Step Instructions:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mash the bananas well; a few small lumps are fine.
- Add the egg and vanilla, then whisk to combine.
- Stir in the oil, Greek yogurt, and sugar until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients in two or three additions, stirring gently until combined.
- Fold in the shredded coconut and chocolate chips.
- Spoon the batter into a prepared 12-cup muffin tin lined with paper liners or well-greased. Spritz liners lightly with oil if desired and top with extra chocolate chips.
- Bake for about 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin for 10 minutes, then transfer to a rack. Store in an airtight container for up to 3 days at room temperature or refrigerate up to 5 days. Freeze up to 3 months.
Chef’s Tips:
- Frozen bananas work well. Thawed, previously frozen ripe bananas mash very easily and add great flavor.
- Check your baking soda. Fresh leavening ensures proper rise — expired baking soda often causes flat results.
- Adjust sweetness to taste. Reduce sugar to 1/3 cup if you prefer less sweet muffins; the bananas already contribute natural sweetness.
- Storage and freezing: Store muffins in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for up to 3 months. Reheat from frozen in the microwave for a quick warm snack.
Try these other baked goods:
- White Chocolate Almond Banana Bread
- Pumpkin Chip Banana Bread
- Chocolate Spinach Muffins
- Flourless Peanut Butter Banana Mini Muffins
- Banana Bread Baked Oatmeal
HUNGRY FOR MORE? Subscribe to the newsletter and follow on social media for updates and new recipes.
Coconut Banana Muffins with Chocolate Chips
Simple Coconut Banana Muffins with Chocolate Chips are moist and full of flavor. Refreshing and satisfying.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Ingredients
- 3 very ripe bananas
- 1 cup flour
- 1/2 cup sugar (reduce to 1/3 cup if desired)
- 1 egg
- 1/4 cup oil
- 1/3 cup Greek yogurt, plain
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1 cup shredded coconut, unsweetened
- 1 cup dark chocolate chips, plus more for topping if desired
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mash bananas well.
- Add egg and vanilla; whisk to combine. Stir in oil, yogurt, and sugar.
- In a separate bowl, mix flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in coconut and chocolate chips.
- Divide batter evenly among 12 prepared muffin cups, topping with extra chips if desired.
- Bake 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before serving. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- Frozen ripe bananas can be used if fully thawed first; they mash easily.
- Always ensure baking soda is fresh to help the muffins rise properly.
- Reduce sugar to 1/3 cup if you prefer less sweetness.
- Store at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 3 months.
Nutrition
Calories: 279 kcal, Carbohydrates: 34 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 9 g, Sodium: 166 mg, Fiber: 3 g, Sugar: 18 g
Nutrition information is an approximation.