In my house muffins are a key part of our diets. If it was up to my kids they would eat them morning noon and night. Well sometimes I think I would be right there with them on that lol. The only problem is I get sick of eating the same kinds over and over again. I wanted to have a muffin that I have never seen in the store before. I had bananas that were getting very brown on my counter so I figured I would use those up. Next I let my daughter pick out another main ingredient but I said no candy. She happened to choose her favorite coconut chips. If you don’t have coconut chips on hand you can use shredded coconut but it will have a different texture.

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Banana Coconut Muffins

Banana Coconut Muffins Ingredients

1 ½ Cups all-purpose flour
1 Cup sugar
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1 Stick unsalted butter, melted and cooled
1 Egg
1/3 Cup milk
1 Teaspoon vanilla extract
½ Cup mashed ripe bananas
½ Cup diced ripe bananas
½ Cup chopped walnuts
½ Cup coconut chips

Banana Coconut Muffins Directions

Preheat the oven to 350 degrees.
Line your muffin tins with cupcake liners or coat with nonstick spray.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
In another mixing bowl combine the butter, eggs, milk, vanilla and mushed bananas together.
Gently stir the butter mixture into the flour mixture, stir just until combined.
Fold the bananas, nuts and coconut into the muffin mix.
Fill your muffin tins so they are 3/4 of the way full.
Sprinkle your muffin tops with the coconut chips
Bake for 24-26 minutes, until a tooth pick comes out clean from the center.
Place on a cooling rack to cool and store in a airtight container.

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