• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Breakfast / Chocolate Banana Coconut Muffins

Chocolate Banana Coconut Muffins

May 13, 2010 Updated May 15, 2018 11 Comments

111 shares
  • Share
  • Tweet

I came across this recipe several months ago.  I can’t seem to find my source.  I thought that I found it on a male person’s blog, but have not been able to find the blog.  I can’t take the credit for this divine muffin.  Divine it is and that is why I wanted to share it with you. 
You are going to need coconut oil and coconut milk.  Two staples in my kitchen, but they may not be staples in your kitchen.  Next time you are grocery shopping purchase these two items and keep them in your pantry so when you have those ripe bananas and need a chocolate fix, you can whip up a batch. 
During cooler months the coconut oil will solidify.  Place the bottle in a bowl filled with very hot water and let it sit there while you are gathering the other ingredients and it will melt.
For the muffins you will need 3 very ripe bananas, brown sugar, unsweetened coconut, brown sugar, flour, buckwheat flour, baking soda, baking powder, salt, cocoa, coconut milk, coconut oil, eggs and my addition to the recipe, semi-sweet chocolate chips.  Remember “mise en place”?  That’s what I just did.  Gather all your ingredients and have them ready to go.
Line a muffin tin with paper muffin cups.  Set aside.
Mash the ripe bananas with a fork and set aside.
I like to mash them until they are smooth.  If you like banana chunks in your muffins, then don’t mash them so much.  They are your muffins so you might as well make them the way you like – right?
In a large mixing bowl, beat together eggs and brown sugar.
Add the coconut oil…
…and continue beating.

Add the coconut milk…
…beat just until blended.
In a medium size mixing bowl, combine all of the dry ingredients.  Whisk together the flour, buckwheat flour, cocoa, unsweetened coconut…
…and baking powder, baking soda and salt.
When the dry ingredients are whisked together, add to the wet mixture.
Mix just until the dry ingredients are well blended.
Now you are going to fold in the mashed bananas that you sat aside.
You don’t have to be too gentle folding in the banana’s.  Just make sure they are blended well, but don’t beat them to death.
Now fold in the semi-sweet chocolate chips.  This is my addition so if you don’t want chocolate chips, you don’t have to add them.  Why wouldn’t you want more chocolate?
Scoop the batter into the paper lined muffin pan.  I use a 1/4 cup ice cream scoop.  It’s so simple because it measures each muffin exactly with very little mess.
Sprinkle the tops with a bit more unsweetened coconut.   Place in a preheated 350 degree oven and bake for 20-25 minutes.
These muffins mound up so nicely.  I just love how they look when I pull them out of the oven.  You may want to let them set for about 5 minutes before you remove them from the muffin pan.  We generally eat them right away, but you can put them on a cooling rack to cool if you’d like.
These muffins are great with a glass of milk…well I don’t actually love milk and don’t drink it with anything, but Matt likes milk with chocolate…you can trust him.
I should really take some of these muffins to Jim because he just had nasty back surgery OR…
…I should really take some to Sue because she is the one who has to take care of Jim who just had the nasty back surgery!  Love you guys!
Chocolate Banana Coconut Muffins

3 ripe bananas
2 eggs
2/3 cup packed dark brown sugar
1/2 cup unsweetened coconut
1 cup all purpose flour
1/2 cup buckwheat flour
1/2 cup dutch processed cocoa
1/2 cup coconut oil*
1/4 cup unsweetened coconut milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon of salt
¾ cup semi-sweet chocolate chips

*In a small pot, heat coconut oil on low to medium heat until melted and measure.

In a bowl, mash the bananas with a fork; set aside. Preheat the oven at 350 F. Fill a muffin pan with papers and set aside. In a large mixing bowl, beat the eggs with the sugar until light and fluffy. Add the oil and mix well. Add the coconut milk and mix.

In a bowl, combine the flours, grated coconut, baking powder, baking soda and salt. Add the dry ingredients to the wet ones and mix until just combined.  Fold in the bananas.

Fill the muffin pan. Sprinkle with more grated coconut and bake for 20- 25 minutes.

Print this recipe

I’m calling these muffins “health food” because they are made with some buckwheat flour.  Chocolate, bananas, coconut…all good for the body.  Make some…for your health!

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Breakfast, Cakes and Cupcakes Tagged With: bananas, Breads, Breakfast, chocolate

Previous Post: « French Toast Bread Pudding with Mixed Berries and Fat Sauce
Next Post: Ancho Chile Rubbed Steaks with Cuban Sauce »

Reader Interactions

Comments

  1. Dawn Nealon says

    October 30, 2018 at 4:22 am

    thankyou Janet
    Made these muffins today for the rirst time. I followed the recipe as written except for the coconut milk as i only had coconut cream instore. I could not wait to try them so had an early afternoon tea. They are yum yum yum. I thought the 1/2 cup of cocoa powder was going to be too much. I used a full 200g bar of dark chocolate broken into bits. The ingredients all blended in well for a great tasting muffin. I will be making these again forsure!
    Dawn

    Reply
    • Janet Barton says

      October 31, 2018 at 2:13 am

      So great to hear. Thank you so much for your feedback.

      Reply
  2. Ophelia says

    July 29, 2014 at 3:49 pm

    This recipe sounds great! How many muffins does this recipe make?

    Reply
    • Janet Barton says

      July 31, 2014 at 1:40 pm

      Depending on the size of your muffin tins, it can make 12-18 muffins.

      Reply
    • Ophelia says

      August 1, 2014 at 7:20 pm

      If I can't find buckwheat flour, can I just use all-purpose? What adjustments should I make?

      Reply
    • Janet Barton says

      August 1, 2014 at 8:39 pm

      Sure. Just replace equal amounts of all purpose flour. You could even use whole wheat flour.

      Reply
  3. Anonymous says

    February 26, 2014 at 2:18 pm

    I finally made these muffins last night after I received my new lodge cast iron muffin pan. I only had one banana on hand, so substituted the missing bananas with apple sauce. Cut up half bar of 70% dark chocolate (really should have just put in the entire bar). These muffins came out really moist and rich. Thanks for the recipe!

    Cindy

    Reply
    • Janet Barton says

      March 3, 2014 at 5:23 am

      Thanks for your comment and your substitution ideas. I don't always have ripe bananas around and now I will try applesauce. Thank you.

      Reply
  4. Sue says

    May 14, 2010 at 4:12 am

    Holy cow… I just happen to have ripe bananas! I'm going to sneak out to yoga tommorrow and grab some coconut milk! I hope that inferior Smith's carries it! Haha! I love how you labeled these as health food. They look like they would speed a healing back, or a least bring real pleasure to a 24/7 unpaid nurse! Good luck Saturday…love ya big!

    Reply
  5. Janet says

    May 13, 2010 at 6:46 pm

    Wow! That means a lot. Especially since I'm such a novice. I owe it all to Ann Marie who came to my kitchen one morning and tried to help this old dog with something new. Like how to turn on my camera.

    Reply
  6. Cheryl says

    May 13, 2010 at 5:28 pm

    Although your recipes look delicious, what makes me return are your awesome pictures! I may one day succumb and actually make them.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background No-Knead Pumpkin Harvest Bread
  • green Witch Finger Cookies standing in a black bowl Creepy Witch Finger Cookies
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Ghost shaped fougasse on a black platter and wood background No-knead Ghost Fougasse
  • o-Knead Pumpkin Pecan Bread No-Knead Pumpkin Pecan Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Tree cut out sugar cookies with green icing and golden sprinkles Butter Dream Sugar Cookies
  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Janet Barton
Homemade Ricotta Gnocchi is soft little morsels of Homemade Ricotta Gnocchi is soft little morsels of melt-in-your-mouth cheesy goodness ☁️
•
Seasoned with the zest of a lemon and fresh rosemary, then drizzled with fresh sage and browned butter make this a perfect autumn supper!
•
Click the link in bio for step-by-step recipe instructions!

#gnocchi #gnoccirecipe #homemadegnocchi #brownbuttersage
This simple Southern Peach Cobbler resembles a dee This simple Southern Peach Cobbler resembles a deep-dish pie with both a top and bottom crust🍑
•
The peaches are lightly sweetened with a hint of almond in a buttery crust! YUM!
•
All it takes is one bite to be converted to this southern peach cobbler that will melt-in-your-mouth!

Recipe linked in bio!

#peachcobbler #peachpie #peaches #peachrecipes
This pizza is a perfect balance of sweet roasted c This pizza is a perfect balance of sweet roasted corn, and smokey bacon, topped with creamy burrata cheese!
•
The sauce is called a “leek soubise”, which is basically a bechamel (white sauce) with caramelized leeks blended in!
•
It’s so flavorful and the perfect base for a sweet roasted corn bacon and burrata pizza!
•
Recipe linked in bio!

#roastedcorn #cornpizza #burratapizza #leeksoubise #homemadepizza
Who else is buying bags and boxes of peaches nearl Who else is buying bags and boxes of peaches nearly every week!? 🙋🏼‍♀️ If you’re like me, and have way too many than you can eat… here is a peach recipe round up for you!
•
🥧 Fresh Peach Pie
🍦Peach Pit Ice Cream
🍃 Peach, Beet, Avocado Wrap
🍑 Peach Cobbler
🍚 Rice Pudding w/ Peaches
🥞 Buttermilk Pancakes w/ Peaches
🧡 Peach Almond Tart
🍬 Peach Fruit Leather
🍹 Peach Sangria Mocktail

ALL these recipes are linked in my stories & highlights!

#peachseason #peachrecipeideas #peachrecipes #peaches #freshpeaches
My husband isn’t the biggest fan of squash (yes, My husband isn’t the biggest fan of squash (yes, that includes anything pumpkin), so I’ve become a master at hiding them in his food! That’s why I made small little cakes, drizzled them with chocolate ganache, coconut, and chocolate chunks!
•
Does anyone else have to hide autumn squash in desserts from their husbands or from their kids?
•
Recipe for the sneaky dessert is lined in my bio!

#zucchinicake #bakewithzucchini #zucchinicakesndesserts #zucchini #zucchinirecipes
These Coconut Pecan Date Bites are a quick and eas These Coconut Pecan Date Bites are a quick and easy healthy little treat!
•
They are sweetened with dates and made rich with almond butter, coconut, whole pecans with a chocolate drizzle 🤎 Dates have a subtle caramel-like taste and soft chewy texture, they are perfect for blending and mixing to create wonderful little bites that will satisfy any sweet tooth!
•
Recipe linked in bio!

#datebites #chocolatedates #dateballs #almonddatebites #chocolatedatebites
This No-Knead Dakota Bread is a hearty bread fille This No-Knead Dakota Bread is a hearty bread filled with pumpkin seeds, sunflower seeds, poppy seeds, and sesame seeds 🤎 It has an earthy flavor and is loaded with a nutty texture!
•
If you’ve been following me for a while you know I am always experimenting with my no-knead bread recipe! This one is definitely a keeper, and is perfect for Autumn!
•
Recipe linked in bio!

#nokneadbread #nokneadbreadrecipe #crustybread #artisanbread #breadbaking
Using up baskets of my garden tomatoes on Shakshuk Using up baskets of my garden tomatoes on Shakshuka! 🍅 Shakshuka is a favorite Israeli dish from the Middle East and North Africa. It’s a combination of simmering tomatoes, onions, garlic, and harissa then poaching eggs is the rich tomato sauce.
•
There is such beauty and simplicity in Shakshuka. Just one pan to absolute Heaven!
•
Recipe is linked in bio!

#shakshuka #shakshukaeggs #shakshukarecipe #gardentomatoes
Everyone tells me I should sell my homemade granol Everyone tells me I should sell my homemade granola — and instead I’m just going to share the recipe with the you all!
•
This chewy Nut Loaded Granola is sweetened with honey and maple syrup combined with avocado oil for extra nutrition. It is jam packed with healthy nuts and dried fruit!
•
You’re gonna love it! Recipe linked in bio

#granola #homemadegranola #milkandgranola #granolayogurt
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy