Coconut Chocolate Chip Banana Muffins

Yes, I caved into the ‘banana bread’ trend during quarantine. BUT I had to put my own twists on it. So instead of the typical banana bread recipe, I added some different flavors and turned it into chocolate chip coconut banana muffins.
It’s a mouthful but trust me, your family will finish half of them before you’re done saying what they are!
I was pleasantly surprised with this recipe. They may not look like your typical, big store-bought muffins (maybe because they have natural ingredients, wink wink), but they are SO good.
Even my boyfriend liked them and that’s saying something because he tends to like store-bought things.
These muffins have a gooey texture thanks to the mashed bananas.
Pro Tip: They are freeze-able!
Double (or even triple!) the recipe for a great after-school snack, dessert, or travel companion 😉
Before you do that though…
Nutrient Check:

Pectin
This soluble fiber, (aka an indigestible sugar) is what gives bananas their spongey texture. Additionally, it helps gel your digestive track, making it easier for you to poop!

Copper
This nutrient helps our bodies form red blood cells! Pretty cool, huh?

Manganese
This mineral aids in bone health by promoting a strong bone structure through development and maintenance.

Coconut Chocolate Chip Banana Muffins
Ingredients
- 3 ripe Bananas mashed
- 2 T. Peanut Butter
- 2 T. Maple Syrup
- 2 T. Apple Sauce unsweetened
- 1 tsp. Baking Powder
- 1/3 c. + 2 T. Whole-Wheat Flour
- 1/3 c. Chocolate Chips
- 1/3 c. Shredded Coconut (sweetened or unsweetened)
Instructions
- Preheat oven to 350 degrees F.
- Mix all ingredients into a medium sized bowl
- Scoop batter into a greased muffin tin until it is about 3/4 full
- Bake in oven for 28-34 minutes
- Let cool for 10 minutes before enjoying
Video
@eatingwithj Gooey chocolate chip coconut muffins! ##healthyrecipe ##OwnTheCurve ##AerieREALPositivity ##fyp ##muffinrecipe
♬ Falling - Sophia Annello