Banana Choco-Coconut Muffins
A delicious combination of bananas, chocolate, and coconut. It's like a marriage of a Mounds® bar and the banana bread of our childhood - perfect for school lunches or just whenever! Store in an airtight container.
- Serves: 12 persons
- cooking spray
- 1½ cups all-purpose flour
- ½cup brown rice flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon salt
- 1cup white sugar
- ¼cup butter, softened
- 1cup mashed ripe bananas
- ½cup sour cream
- 1teaspoon vanilla extract
- ½cup chocolate chips
- ½cup sweetened flaked coconut
Step 1Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
Step 2Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
Step 3Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.
Step 4Spoon batter into the prepared muffin cups, filling each 3/4 full.
Step 5Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.