a mouthwatering blend of coconut, chocolate, and bananas. It is like a cross between a Mounds® bar and the banana bread we ate as kids, making it ideal for school lunches or anytime! Use an airtight container for storage.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
- Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
- 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.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- 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.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 295 mg |
| Sugars | 24 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
These are super muffins, nice and moist! I did make quite a few alterations to make a bit healthier: – I halved the sugar – replaced 1/2 the flour with rolled oats & ground flax – for the butter, I used 1/2 the butter and 1/2 olive oil – instead of sour cream used a full protein skyr plain yogurt – used blueberries instead of choc chips – added a couple choc chips to top of each muffin They rose nice & high, very fluffy, fantastic, will make again!
I halved the recipe and got 8 muffins. I filled the cupcake pan almost to the top and they rose very nicely. My neighbors were all home (on both sides) so I gifted the muffins to them (after I ate one). Everyone voted 5 stars and wanted more. Wish I had made the whole recipe! Thanks for sharing.