I’m not gonna lie – I’d completely forgotten about this recipe. I was planning on posting something different when I came across the pictures of these muffins, which had me all confused. The time stamp on them tells me I made these mid-August, but it took me a while before I remembered. Ah, well, we’re all getting a little older, I guess. After racking my brain for a little bit, and finding the piece of paper which I’d hurriedly written the ingredients on, I vaguely recall making these.
I mostly remember tasting them and going “yummmm”, though. These were really good! I love me some coconut, and it goes really well with the banana. And everything goes well with chocolate, so this couldn’t not be a success. All those great ingredients do make for a bit of a long name, though; it’s quite a mouthful.
Have I made that pun before? I must have.
Shenanigans aside – these muffins are delicious, and done in a jiffy. Enjoy!
You need… (for 12 muffins)
- 160 g flour
- 90 g (finely) shredded coconut
- 1½ teaspoons baking powder
- pinch of salt
- 200 g sugar
- 70 g dark chocolate chips
- 120 ml sunflower oil
- 2 ripe bananas, mashed
- 2 eggs
- muffin tin (for 12 muffins) and 12 paper cases (those are optional)
- and an oven, of course! These muffins need to be baked at 180 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix the dry ingredients together Firstly, you need to take a large bowl and mix together the flour, shredded coconut, baking powder, salt, sugar and chocolate chips. Baking powder tends to be a bit lumpy, so I always sieve it above the bowl so it gets distributed evenly throughout the mixture.
2. Mix the wet ingredients together The wet ingedrients basically means: everything else. Take a smaller bowl and mix together the sunflower oil and the eggs until they’re combined. Mash the two bananas with a fork in a bowl or on a plate until they’re all gooey, and then mix this through the oil and egg mixture.
3. Add wet ingredients to dry ingredients Create a little well in the middle of the dry ingredients, and pour in the wet mixture. Use a (wooden) spoon to gently fold everything together. Do not overmix — it is okay to still see little bits of flour. If you overmix the batter, your muffins will turn out too tough.
4. Divide the batter over the paper cases Divide your paper cases over the muffin tin (or grease it, if you don’t have paper cases) and then spoon the mixture into the cases.
5. Bake! Put the muffin tin into your preheated oven and bake the muffins for about 25-30 minutes, or until they’re golden on top and an inserted skewer comes out clean. When they’re done, take the tin out of the oven and let the muffins cool for 5-10 minutes before transferring them to a wire rack and letting them cool completely.
And that’s it! Now you’ve got yourselves some delicious banana coconut chocolate chip muffins. Enjoy!