Coconut Chocolate Banana Mini Muffins
These Coconut Chocolate Banana Mini Muffins are the perfect bite-sized indulgence, combining the sweetness of ripe bananas, the richness of cocoa, and the tropical flair of shredded coconut. Made with melted coconut oil for added moisture and studded with mini chocolate chips, each muffin is a soft, flavorful delight that strikes a balance between decadence and wholesomeness. With just 15 minutes of prep time and a quick 12-minute bake, these mini muffins are ideal for snack-time, breakfast-on-the-go, or as a kid-friendly treat. Easy to whip up and filled with nutrient-packed bananas, they’re a must-try for anyone seeking a fun, chocolate-coconut twist on classic banana bread flavors. Plus, this recipe makes 24 mini muffins, so there's plenty to share!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 medium Ripe bananas (mashed)
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted)
- 0.5 cup Shredded coconut (unsweetened)
- 0.5 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it with nonstick spray.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the mashed bananas, granulated sugar, and brown sugar. Mix until smooth and well combined.
Add the egg, vanilla extract, and melted coconut oil to the banana mixture and whisk until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix.
Gently fold in the shredded coconut and mini chocolate chips until evenly distributed throughout the batter.
Using a small spoon or cookie scoop, fill each prepared mini muffin cup about 3/4 full with the batter.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve and enjoy these Coconut Chocolate Banana Mini Muffins as a sweet treat or snack!
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 400.9 g | 146% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 206.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 200 mg | 15% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2264 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
