These Easy Banana Bread Muffins are topped with chocolate chips and coconut. So tender and moist, they taste just like your favorite banana bread recipe!
Banana bread is a favorite in our house and probably in most of your houses as well! Sometimes I like to switch things up a little, though, and make them into moist muffins loaded with delicious toppings.
I topped these with shredded coconut and chocolate chips for a delicious banana muffin that we all devoured! If coconut isn’t your thing, though, pick a different topping or leave them plain! It’s still a great base banana bread recipe that works so many different ways.
Topping for Banana Bread Muffins
There are so many possibilities when it comes to toppings for muffin recipes. Don’t ever be turned off because you don’t like the one the recipe creator used. Changing the topping won’t have any affect on baking time, so feel free to switch it up to your taste preferences.
- I used coconut and chocolate chips, but I really could have left either one out and they would have been just as delicious.
- You could also add peanut butter chips or chopped peanuts. Peanut butter and bananas are a pretty classic flavor combination!
- You could also make an easy crumb topping out of flour, butter and brown sugar. This is what my Nana used to do and it’s probably my favorite way to make banana bread.
How to Make Healthy Banana Muffins
While I prefer this recipe just like the recipe outlines, there are a few things you can do to make them a little healthier!
- You can use 1/4 applesauce and 1/4 oil in place of the 1/2 cup of oil in the recipe.
- You can decrease the sugar to 3/4 cup without affecting the texture of the muffin. It will just be a little less sweet.
- Of course, you can always leave the chocolate chips out of the topping too… if you have to!
How to Freeze Ripe Bananas
To make these easy banana muffins as moist as possible, it’s best to use very ripe bananas! You want the banana peel to start darkening and the bananas themselves to feel right on the verge of being mushy. This way you’ll get the most intense banana flavor in your baked goods!
- For recipes like banana bread, banana cake and these easy banana bread muffins, the measurement is usually in the number of bananas you use versus being measured in cups. For example, this recipe takes 3 mashed bananas. You can freeze the bananas right in the peel for these recipes. You don’t even need to stick them in a freezer-safe bag first. The peel protects the banana from freezer burn.
- If you want to use your bananas to make smoothies, you can peel and cut them into chunks before freezing. I line a cookie sheet with parchment paper, place the chunks of banana on it and then flash freeze for 30 minutes. Then you can place your banana pieces in a freezer bag without worrying about them freezing together.
- The 3rd way is my least favorite, but I know others prefer it. You can mash your bananas ahead of time and place the mashed bananas into freezer bags. Just make sure to write on the bag exactly what the measurement is. The only reason I don’t prefer this is because I’m extremely frugal and why waste freezer bags when you can freeze them right in their peel?
Tools Needed to Make Banana Muffins
- Stand Mixer
- Muffin Pan
- Muffin Liners (these dark brown ones are my favorite!)
- Ice Cream Scoop (my baking life changed forever when I finally started scooping batter with a scoop! You will get uniform muffins and keep your pans nice and clean in the process!)
- Cupcake storage (keep those muffins fresh!)
Easy Banana Bread Muffins
Easy Banana Chocolate Chip Muffins
These banana muffins are moist and delicious. Top them with shredded coconut and chocolate chips or feel free to leave them off if you want! A basic banana muffin recipe that you can easily adapt!
- 1 cup sugar
- 1/2 cup vegetable or canola oil
- 2 eggs
- 3 bananas (mashed)
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup shredded coconut flakes
- Preheat oven to 350 degrees. Line a muffin tin with 24 cupcake liners.
- In a large mixing bowl, blend sugar and oil. Add the eggs, mashed bananas, sour cream and vanilla until well blended.
- Add the flour, baking soda and salt. Stir just until the dry ingredients are moistened.
- Divide batter evenly among muffin tins. Sprinkle the top of the batter with the chocolate chips and coconut.
- Feel free to leave out the chocolate chips and coconut if you want! They don’t affect anything with how the muffin will bake!
- To get even, uniform muffins, use an ice cream scoop to divide your batter!
Other recipes you might be interested in:
- Banana Bundt Cake with Peanut Butter Frosting
- Orange Cranberry Coffee Cake
- Lemon Poppyseed Donuts
- Peanut Butter Sheetcake
- Homemade Baking Spray
If you aren’t ready to make this recipe RIGHT NOW, be sure to PIN IT for future reference!
Wednesday 26th of January 2022
What alterations would you suggest for using almond flour instead? These sound so good!
Wednesday 21st of March 2018
These muffins are so delicious and light! I always make banana bread but my kids like muffins - what a great compromise. A little bit healthier using applesauce and the coconut was an added sweetness.
Monday 12th of March 2018
These banana bread muffins were absolutely fabulous! I tried out your substitution tip by using half applesauce and half oil. These muffins were so moist, tender and scrumptious. It's a recipe I'll use time and again. Thanks so much for sharing it!
Monday 12th of March 2018
You have me at banana bread...the muffin aspect is just a plus! I LOVE that these have the added chocolate chips. Super yummy and I love these with coffee!