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Banana chocolate coconut muffins on a kitchen towel

Banana Chocolate Coconut Muffin

Banana Chocolate Coconut Muffin - tasty and moist muffins with the an added goodness of coconut flakes that is sure to win you over every single day. Perfect afternoon treat and even for breakfast.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8
Calories 393kcal
Author Imma


  • 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


Calories: 393kcal | Carbohydrates: 70g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 399mg | Potassium: 352mg | Fiber: 3g | Sugar: 34g | Vitamin A: 225IU | Vitamin C: 3.6mg | Calcium: 74mg | Iron: 1mg