A couple days ago, I was supposed to meet some girls in the neighborhood for a morning workout. But when I woke up, I was itching to bake, and chocolate chip coconut banana muffins sounded a lot better than squats and lunges. Right?
So I spent the morning eating these:
Nick proclaimed these the best muffins I’ve ever made. That’s probably because instead of trying to make them healthy with yogurt or pumpkin or applesauce, I used butter. Lots and lots of melted butter. Yum!
Chocolate Chip Coconut Banana Muffins
(adapted from Eat Live Run)
makes 12 muffins
- 2 very ripe bananas, mashed
- 4 tbsp butter, melted
- 1/2 cup sugar
- 1 egg
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 cup shredded sweetened coconut
- 3/4 cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine bananas, butter and sugar, and mix well. Add the egg and mix. Add the salt, baking soda and flours and mix until just combined. Fold in coconut and chocolate chips.
Divide the batter into 12 muffin cups (greased or lined with cupcake liners).
Bake 20 minutes, until golden brown on top. Devour one immediately, while still warm. Then another. You’re welcome.