Ingredients
Scale
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ¾ cup milk (or plant-based milk)
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- ½ cup shredded coconut
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with paper liners or lightly grease it.
- Mash the bananas in a large bowl until mostly smooth.
- Add wet ingredients: Mix in the eggs, oil, milk, vanilla extract, and brown sugar. Whisk until creamy.
- Mix dry ingredients separately: In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine mixtures: Add the dry ingredients to the wet mixture. Stir gently until just combined — do not overmix.
- Add the extras: Fold in shredded coconut and chocolate chips until evenly distributed.
- Fill the muffin cups: Spoon the batter into the muffin tin, filling each about ¾ full.
- Bake: Place in the preheated oven and bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a few chocolate chips or coconut flakes on top before baking.
To make them dairy-free, use almond or oat milk and replace butter with vegetable oil.
Avoid overmixing the batter to maintain a tender, fluffy texture.
Overripe bananas with brown spots yield the best flavor and natural sweetness.
- Prep Time: 15
- Cook Time: 20