Banana Muffins

These banana muffins with chocolate chips are relatively healthy and easy and, yes, really quite delicious. In fact, we consider them reason enough to get out of bed.

Nine banana muffins with white wrappers.

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

Banana Muffins

  • Quick Glance
  • (7)
  • 25 M
  • 45 M
  • Makes 24 standard muffins
5/5 - 7 reviews
Print RecipeBuy the The New Kosher cookbook

Want it? Click it.

Ingredients


Directions

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.

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.

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.)

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.) Originally published February 17, 2016.

Print RecipeBuy the The New Kosher cookbook

Want it? Click it.

Recipe Testers' Reviews

Are these banana muffins or banana cupcakes? Whatever they are, they’re pretty good.

I’m not the biggest fan of coconut in baked goods, unless it’s coconut cake, of course, but I found the flavor and texture to be a nice addition. I didn’t bother to chop up the super-ripe bananas because the mixer did a nice job of incorporating them into the batter.

I used homemade plain yogurt. I happened to have dark chocolate chips on hand, so I dumped those in as well. Each muffin cup was about 3/4 full, and the muffins turned out lovely and domed. I was worried they would be tough from all the mixing, but the crumb was even and tender.

They were lovely and golden after exactly 25 minutes of baking. The tops were smooth, resembling a cupcake, rather than cracked like a muffin. I did have to loosen the muffins from the tin before I turned them out, even after I generously sprayed the tins. I was happy that they were just as good at room temperature as they were warm.

Light, fluffy, a little sweet, everything a banana muffin should be. They also came out beautifully rounded. (I filled the muffin cups about 3/4 full, and they came out very nicely domed.) These were very tasty and although the coconut was definitely there in texture, there wasn't a big coconut flavor. These do have a strong banana taste.

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

    1. Lee, I think the sour cream would work fine in place of the yogurt. If you want to add nuts, I’d suggest walnuts or pecans. Do let us know how it turns out.

  1. Very tasty muffins! I used sour cream in place of the yogurt and added pecans. I also used farm fresh eggs and my muffins had more of cornbread coloring. Still flavorful though. Thanks for another great recipe.
    xo and stay well
    Cynthia

  2. These are really tasty! I substituted 1 cup of unsweetened applesauce for 1 cup of the oil. I toasted the coconut, but couldn’t taste it in the muffins. Mini chocolate chips blended nicely throughout the batter. I used one frozen banana and 2 brown ones and just tossed them into the mixing bowl (they weighed about 12 oz). The muffins sort of stuck to the paper liners but still came out relatively intact. A 2 1/4-inch diameter scoop produced 32 muffins.

    1. Jeanie, that sounds wonderful!! I think toasting the coconut may have muted the flavor. And I suspect the applesauce (and its sugars) contributed to the sticking. But I’m delighted you enjoyed them!

    1. Debi, while none of us has made this substitution in this recipe so we can’t say for sure, I’d suggest reducing the sugar by 2 tablespoons or so. That should approximate the same sweetness.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish