Banana Chocolate Chip Muffins with Coconut Crumb Topping
Banana Chocolate Chip Muffins are topped with a sweet coconut crumb topping. Coconut oil is the secret ingredient for moist flavorful muffins.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ Cup Light Brown Sugar
- ¼ Cup White Granulated Sugar
- ¼ Cup All-Purpose Flour
- 1/3 Cup Sweetened Shredded Coconut
- ¼ Cup Coconut Oil
- 1/3 Cup Light Brown Sugar
- ¼ Cup Coconut Oil
- 1 Large Egg
- 1 Cup Mashed Over-Ripe Bananas (About 3 Medium-Sized)
- 1/2 Cup Whole Milk
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Cups All-Purpose Flour
- 3/4 Cup Mini Semi-Sweet Chocolate Chips
Instructions
- 1
Preheat & Prepare. Preheat the oven to 375° F (190° C). Line a medium-sized muffin pan with 9 cupcake/muffin liners. Use liners made of parchment paper or aluminum foil for the easiest release of the muffin from the liner.If liners are not available, grease the bottoms of each muffin cup and let the muffins cool completely in the pan before removing them.
- 2
Make Coconut Crumb Topping. In a small bowl mix together the light brown sugar, granulated white sugar, flour, and shredded coconut with a fork. Add the coconut oil and stir until mixture is combined. Set aside for later.
- 3
Mix Wet Ingredients. In a medium-sized bowl beat together the light brown sugar, coconut oil, egg, mashed bananas, milk, and vanilla. Stir in the baking powder, baking soda, and salt and continue to mix well.
- 4
Add Flour. Add the flour all at once into the wet ingredients. Using a rubber spatula gently fold the flour into the wet ingredients. Mix only until the batter is barely mixed. Don't worry if streaks and clumps of the flour are still be visible. After folding in the chocolate chips the batter will be completely mixed.
- 5
Fold in Chocolate Chips. Gently fold in the chocolate chips.
- 6
Fill Baking Cups. Evenly divide the batter between the 9 baking cups, filling each cup 3/4 full. Top the center of each muffin with the reserved coconut crumb topping.
- 7
Bake. Bake the muffins 20 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the tops are slightly golden brown.Remove the pan from the oven and let the muffins cool for 5 minutes in the pan before removing and transferring them to a wire rack to cool completely.