A banana muffins recipe so easy and healthy—yes, despite the chocolate chips—that it’s reason enough to get out of bed.
If something looks like banana bread and tastes like banana bread, chances are it’s banana bread. Unless it’s these cute, easy, healthy, banana muffins crammed full of chocolate and coconut in portable packages that are even better than banana bread. One taste and we think you’ll feel the same.–Renee Schettler Rossi
Banana Muffins Recipe
- Quick Glance
- 25 M
- 45 M
- Makes 24 standard muffins
- Nonstick cooking spray, for the pan (optional)
- 3 large eggs
- 1 1/4 cups (10 ounces or 315 grams) granulated sugar
- 1 1/4 cups (10 fluid ounces or 310 milliliters) rice bran oil or canola oil, plus more for the pan
- 2 teaspoons store-bought or homemade vanilla extract
- 3 cups (13.5 ounces or 360 grams) all-purpose flour
- 1 teaspoon baking soda
- Kosher salt
- 3 ripe, brown bananas, peeled and cut into chunks (about 1 pound)
- 1/2 cup (2 ounces or 60 grams) unsweetened shredded coconut
- 1/2 cup (4 ounces or 125 grams) plain yogurt (Greek or regular)
- 1 cup (5 ounces or 150 grams) chopped chocolate or mini chocolate chips (dark or semisweet)
- 1. Preheat the oven to 350°F (180°C). Spray two 12-cup standard muffin pans or two 24-cup mini muffin pans with nonstick cooking spray or slick them with oil. If you decide to use paper liners, it’s a good idea to spray them as well.
- 2. In a stand mixer fitted with the paddle attachment, beat the eggs, sugar, oil, and vanilla on high speed until really well combined, about 2 minutes. Reduce the speed to low, add the flour, baking soda, and 1/2 teaspoon salt, and beat again until really well combined, about 2 minutes. Crank the speed to medium, add the bananas, coconut, and yogurt, and beat for 1 minute. Reduce the speed to low or switch to a spoon, add the chocolate chunks or chips, and mix until well combined.
- 3. Divvy the batter among the prepared muffin cups, filling each 2/3 to 3/4 full. (We used an ice-cream scoop or measuring cup for standard muffins and a mini ice-cream scoop or a very small measuring cup for mini muffins.)
- 4. Bake until a toothpick inserted in the center of a muffin comes out without any crumbs or wet batter clinging to it, 20 to 25 minutes for standard muffins or 15 to 20 minutes for mini muffins. Turn the muffins out onto a wire rack and let cool for at least 10 minutes. (If you can resist demolishing the entire batch of muffins within minutes, they will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.)
Hungry for more? Chow down on these:
- Dark Chocolate Coconut Macadamia Nut Banana Muffins from Yummy Mummy Kitchen
- Banana, Coconut, and White Chocolate Chip Muffins from For the Love of Cooking
- Banana Bread Muffins from Leite's Culinaria
- Chocolate-Coconut Macaroon Pies from Leite's Culinaria
Banana Muffins Recipe © 2015 Kim Kushner. Photo © 2015 Kate Sears. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!