Banana Chocolate Coconut Muffin – tasty and moist muffins with the an added goodness of coconut milk and coconut flakes that is sure to win you over every single day. Perfect afternoon treat and even for breakfast.
How can you make banana chocolate muffins taste even better? By adding coconut into the mix. Coconut adds another dimension to this already perfect blend of chocolate banana muffin.
Although my son adores baked coconut flakes he is not too fond of shredded coconut in recipes because of its texture. So I grind the coconut flakes in a coffee grinder, you can also place them in a Ziploc bag and crush.Make the coconut by baking them for 10-15 minutes in the oven until they are golden brown.(stirring them occasionally ).
I love bananas when they are just ripe, as soon as it becomes specked with black dots I just can’t bring myself to take a bite. They must be mashed and used up- just like this healthy whole wheat fritters here or added to a bread or cake batter.
The thing is, I just can’t help but purchase a bunch of bananas every time, I am in a grocery store… secretly hoping it would get ripe quickly for to make up an excuse to bake , not that I need one .
Anyways, I often make these chocolate banana muffins with nutella (my son’s favorite bread topping). However, I found that cocoa powder produces an intense chocolate flavor than the former. So I used half and half in other to achieve a more balance chocolate flavor.
Do the same or just use either one – they both taste great and yield a moist banana muffin
Banana Chocolate Coconut Muffin
- 2 large bananas
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups sifted cake flour
- ¾ cup sugar
- ¾ teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1/2- teaspoon salt
- 6 - ounce butter
- ¼ cup chocolate paste nutella or use your favorite brand
- ¾ cup toasted sweetened coconut flakes
- Preheat oven to 350 degrees. Grease pan muffin pan with cooking spray; set aside
- In a small bowl, mix together mashed bananas, sour cream with a potato masher. Then mix in eggs, almond and vanilla extract until smooth; set aside
- In a stand mixer or by hand blend together all the dry ingredients- cake flour, sugar, baking powder, baking soda and salt
- Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients
- Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides. Then add the coconut flakes
- In a separate bowl fold in the chocolate paste with about ½ of the cake batter. Mix well until fully incorporated,
- Scoop about 2 tablespoon of banana batter and chocolate batter into each muffin- about 4 tablespoon altogether.
- Bake for about 15-18 minutes. Remove and cool