There is something about a muffin that says “warm”, “cozy”, and “homemade” to me. That is what I envisioned with these delicious muffins. They are moist, from the fresh bananas and coconut, crunchy from the walnuts, and just the right amount of “chocolate” from the chocolate chips. The perfect breakfast muffin for me! Not to mention their amazing aroma coming out of the oven!
For my first batch, I left the walnuts out, since some of my family members are allergic to tree nuts. For a subsequent batch, I definitely included the walnuts, and for me – they were so much better! I like nuts in just about everything – even a “nutty” cereal calls for more nuts in my world!
Recipe: (makes 11 – 12 regular sized muffins)
2 c all purpose flour
1 c sweetened coconut
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c chopped walnuts
2 large eggs
1 c granulated sugar
1 stick unsalted butter, room temp
4 large VERY RIPE bananas (mashed)
1 tsp vanilla
1 tsp almond extract (optional)
1 c semi sweet chocolate chips (plus more for topping muffins)
Coarse sugar (optional)
Preheat oven to 375 degrees. Prepare cupcake pans with paper liners.
Add to a mixing bowl, with a stand mixer, butter, and sugar. Blend til light and fluffy using a paddle attachment. Add mashed bananas, eggs, sugar, and vanilla. Blend til combined.
Combine dry ingredients in a med bowl: Flour, baking powder, baking soda, and salt. Whisk to combine. Add to wet ingredients in mixing bowl, blend.
Add coconut, walnuts, and chocolate chips. Fold together til blended.
Using a large ice cream scoop, fill muffin cups to about 3/4 full. Top with additional chocolate chips. Sprinkle with coarse sugar if desired.
Bake for 20-25 min, til tooth pick inserted in center comes out clean. Cool completely.
Will keep at room temp for about 3 days. Refrigerate for 1 week. Freeze for up to 3 mo.
