Banana coconut muffins will be the perfect jump-start to your morning. Moist, delicious and bursting with banana and coconut on the inside, while drizzled with warm melted gooey chocolate on the outside
Course Breakfast, Snack
Cuisine American
Keyword Banana Coconut Muffins
Prep Time 10 minutesminutes
Cook Time 27 minutesminutes
Total Time 37 minutesminutes
Servings 12Muffins
Calories 442kcal
Author Shannon
Ingredients
3cupsflour
1tbspbaking powder
1-1/2tspall spice
1/2 tspsalt
6tbspunsalted butter, softened
1cupsugar
1/3cuppacked brown sugar
1egg
2egg yolks
1tbspcoconut extract
3/4cupwhole milk
1/3cupfull fat plain greek yogurt
2tbsp flour
1tsp sugar
4 cupsroughly mashed rippened bananas
1cupchocolate chips, melted
Instructions
Preheat oven to 400 degrees and line a 12-cup muffin tin with your favorite liners. Slice the bananas and measure out 2 cups along with 1 cup of shredded coconut and set aside.
In a medium bowl sift together flour, baking powder, salt, and all spice and set aside.
In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
In a large measuring cup whisk together whole milk and full fat greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.
In medium mixing bowl add sliced bananas, 2 Tbsp of flour, and coconut, fold gently to coat. Pour into batter folding gently to combined. Using a spoon or cookie scoop add batter to muffin cups and bake for 27 minutes. Allow to cool 5 minutes.
While the muffins are cooling add chocolate chips to a medium microwave safe measuring cup and melt chocolate chips in 30 second increments until smooth, making sure to stir between increments. Using a spoon or piping bag drizzle chocolate over the muffins and sprinkle with additional coconut.