Banana Choco-Coconut Muffins recipe

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Ingredients

cooking spray
1 ½ cups all-purpose flour
½ cup brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
¼ cup butter, softened
2 eggs
1 cup mashed ripe bananas
½ cup sour cream
1 teaspoon vanilla extract
½ cup chocolate chips
½ cup sweetened flaked coconut

Nutrition Info

272.9 calories
carbohydrate: 43.9 g
cholesterol: 41.7 mg
fat: 9.9 g
fiber: 1.9 g
protein: 3.9 g
saturatedFat: 6 g
servingSize: -
sodium: 295.1 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.

  2. Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.

  3. Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut, batter will be quite thick.

  4. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.

Recipe Yield

12 muffins

Recipe Note

A delicious combination of bananas, chocolate, and coconut. It's like a marriage of a Mounds® bar and the banana bread of our childhood - perfect for school lunches or just whenever! Store in an airtight container.

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