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.



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.


#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.


  1. I scaled the recipe down for 12 muffins (2 in the house), and used white whole wheat flour. I decreased the sugar and oil ratios and increased the coconut and greek yogurt, using 2 eggs and 2 bananas. I added about 3/4 cup chopped walnuts in place of the chocolate – not a big fan of chocolate for bananas or breakfast. That’s just me. They came out just perfect at 20 minutes with a beautiful golden dome. They won’t make it a week I’m afraid. 🙂

    1. Cheryl, magnificent! Glad you were able to tweak it to your liking and still come out with perfection! That’s not always the case with baking. We appreciate you taking the time to share your tricks and tips…

  2. I had 3 lonely bananas and Monday staring me in the face…so muffins it was. This recipe is pretty darn easy. My only change was to sub blueberries for the choc chips.

    1. Heather, love that you were able to salvage your bananas and love your substitution! Many thanks for taking the time to share your results and your ingredient swap with us!

  3. I’d love to make these chocolate, not sure how addition of cocoa might affect the leavening? Any true bakers have advice? So many brown bananas in freezer calling to me. Appreciate any suggestions. I may just make as is, which sound wonderful, too. (but out of coconut…) Thanks as always.

  4. Adoro las Magdalenas y los Muffins…quiero preparar estas!…solo una inquietud, como todos saben…en mi país Vzla. sufrimos en estos momentos de una escasez de productos muy grave, mi pregunta es ¿puedo sustituir el aceite por margarina clarificada?…¿ en la misma medida indicada?(es lo que se consigue a duras penas) …Mil Gracias por responder…fiel seguidora de tu página….Feliz Año Nuevo!!!

    1. Coromoto, we didn’t try making the muffins with margarine in place of oil so we can’t say for certain, but in general that substitution does work in baking. Be certain to melt the margarine and let it cool prior to incorporating it into the recipe. And depending on how much water your margarine contains, you may not need quite all of it. Best wishes and happy new year to you!

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