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Garlic & Zest

Gourmet Cooking at Home!

Crunchy Banana Chip Mini Muffins

Crunchy Banana Chip Mini Muffins
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“I couldn’t possibly eat an entire mini muffin!” said no-one — EVER!  Because that’s really the point, isn’t it?  It’s a MINI muffin – and therefore, you’ll always have room on your plate and in your stomach for one little morsel of sweet, right?  Especially these Crunchy Banana Chip Mini Muffins, loaded with almonds, mini chocolate chips and coconut – they’re kind of a cross between an Almond Joy and Chunky Monkey.  And they don’t suck!

 


dry ingredients creaming egg and sugar with egg

I made these little one-bite wonders with every member of the family in mind. Banana for Scott.  Coconut and almonds for me and the chocolate chips were ALL EMILY!

mashing bananas adding dry ingredients

The original recipe came from The Foster’s Market Cookbook (affiliate link below), one of my favorite culinary reads.  Of course, her recipe was scaled to make many more muffins than the three of us needed, so I reworked the measurements to make the yield more manageable.

 

stir in chocolate chips nuts and coconut fill muffin tins

As with any basic muffin recipe, you can add whatever mix-ins you like.  Any kind of nuts would be great, particularly pecans or walnuts — I just happened to have almonds.  You could swap out chocolate chips for toffee or white chocolate, and if you aren’t crazy about coconut, skip it and/or stir in some dried cranberries or banana chips.  There are so many ways to customize!

mini muffins out of the oven

You’ll want to have these on hand for your holiday brunches with the family or those office potluck parties but they’re also great to pack as a snack in the kids’  lunchbox or for that much needed 3:00 pick-me-up with a cup of coffee.  🙂

 

mini muffins cooling on a rack.


Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

Print Pin
5 from 1 vote

Crunchy Banana Chip Mini Muffins

Tender sweet banana muffins with loads of chocolate chips, crunchy almonds and tropical coconut! A must for your next brunch!
Course Breakfast
Cuisine American
Keyword banana, chocolate chips, coconut, muffins
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings 15
Calories 357kcal
Author Sara Foster

Ingredients

  • 2 cups + 1 teaspoon all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter 1/2 cup, room temperature
  • 1 cup brown sugar
  • 2 extra large eggs
  • 4 bananas overripe, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup almonds chopped roasted
  • 3/4 cup miniature chocolate chips divided
  • 3/4 cup sweetened flaked coconut , divided

Instructions

  • Preheat the oven to 350°.
  • Spray mini muffin tins with nonstick vegetable spray or line with mini muffin liners and set aside.
  • In a medium bowl, whisk together 2 cups of flour, baking soda, baking powder and salt. Set aside.
  • In a large bowl, with a hand mixer, cream the butter and brown sugar together. Add the eggs one at a time, beating thoroughly after each addition until the batter is creamy. Add the bananas and vanilla extract and mix until well incorporated.
  • Add the flour mixture in 3 additions, mixing just until the ingredients are moistened.
  • In a small bowl, combine 1/2 cup of mini chocolate chips with one teaspoon of flour and toss to coat. Add the chocolate chips, coconut and chopped almonds to the batter and stir until well combined. Spoon the batter into the muffin cups, so they're not quite full. Sprinkle with remaining chocolate chips and coconut.
  • Bake for 12 minutes or until a cake tester comes out clean. Let cool in the pan for 5 minutes, then turn out to a baking rack to cool completely before storing in an airtight container. Also delicious served warm from the oven.

Nutrition

Calories: 357kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 110mg | Potassium: 225mg | Fiber: 2g | Sugar: 25g | Vitamin A: 270IU | Vitamin C: 2.7mg | Calcium: 48mg | Iron: 2.1mg

Pin “Crunchy Banana Chip Mini Muffins” For Later!

Tender sweet banana muffins with loads of chocolate chips, crunchy almonds and tropical coconut! A must for your next brunch! Make them full size or mini! #minimuffins #bananamuffins

More Brunch-y Sweets:

Pineapple Coconut Buckle
Pineapple Coconut Buckle
Glazed Lemon Poppyseed Mini Muffins | Garlic + Zest
Glazed Lemon Poppyseed Mini Muffins
Berry Almond Buckle | Garlic + Zest
Berry Almond Buckle

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Breads// Breakfast Breads// Breakfast/Brunch// Cakes// Snacks// Vegan/Vegetarian25 Comments

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Comments

  1. Jane says

    May 4, 2019 at 8:42 PM

    Reading the Recipe You show Baking Powder in Direction but not in the Ingredients? I believe the ,,3 item in the Ingredients should Baking Powder instead of Flour?

    Reply
    • Lisa says

      May 5, 2019 at 9:31 AM

      OMG – thank you for notifying me. Yes, you’re correct, it’s 1 teaspoon of baking powder (not flour).

      Reply
  2. Mary says

    February 2, 2017 at 2:37 PM

    I love the combination of bananas and coconut and chocolate and nuts. These sound wonderful!

    Reply
  3. Plating Pixels says

    February 2, 2017 at 2:00 PM

    Banana might be my favorite flavor in baked breakfasts. Think I’ll have to make this!

    Reply
    • Lisa says

      February 2, 2017 at 2:46 PM

      Funny – because my daughter HATES banana, but LOVES banana cakes, muffins and breads — I think its her carb-affliction!

      Reply
  4. Sushma Iyer says

    February 2, 2017 at 1:52 PM

    oh wow!! Loved the step by step way you have articulated this post.. and the almonds and coconut is always a win win combination with me.. pass me some please!!!

    Reply
    • Lisa says

      February 2, 2017 at 2:45 PM

      Help yourself, Sushma! They make a ton!

      Reply
  5. Veena Azmanov says

    February 2, 2017 at 1:11 PM

    Crunchy Banana Coconut Muffins!! Lisa you got me.. I LOVE Banana muffins and now you added coconut.. Yum…

    Reply
    • Lisa says

      February 2, 2017 at 2:44 PM

      I’m glad I can get you on something — because your creations are outstanding!

      Reply
  6. Beffs Dealz says

    October 27, 2016 at 5:14 PM

    Can you substitute pumpkin puree for bananas? It’s that time of year!

    Reply
    • Lisa says

      October 27, 2016 at 5:52 PM

      I don’t see why not — but I’ve got a pumpkin banana bread with streusel on the site (from way back when) that might kill two birds with one stone.

      Reply
  7. markr356 says

    October 21, 2016 at 8:44 PM

    I actually like the size of these muffins. I sometimes get dismayed when I see how gigantic muffins have become. Now let’s hope I can stop at one! Great photo too.

    Reply
    • Lisa says

      October 22, 2016 at 7:53 AM

      Even if you do have 2 or 3, it’s no big deal!

      Reply
  8. Plating Pixels says

    October 21, 2016 at 8:35 PM

    Pretty much all of my favorite flavors here. Plus crunch?! Can’t wait to try them.

    Reply
  9. champagne-tastes says

    October 21, 2016 at 5:55 PM

    I’m always looking for new banana recipes! I feel like either I devour the whole bunch right away, or suddenly I have 5 rotten bananas on my counter. Any kind of banana bread is always the answer 🙂

    Reply
    • Lisa says

      October 22, 2016 at 7:51 AM

      I know – bananas are either feast or famine. Here’s a tip: When they get past their prime, stick them in the freezer until you’re ready to make something…

      Reply
      • champagne-tastes says

        October 22, 2016 at 8:15 AM

        That’s an awesome idea! I usually just fling them over the hill for the deer if I can’t get to them fast enough LOL

        Reply
        • Lisa says

          October 24, 2016 at 8:58 AM

          I’m sure the deer are appreciative!

          Reply
  10. Beth @ Binky's Culinary Carnival says

    October 21, 2016 at 5:03 PM

    All of my favorite things in one mini package! Nicely done!

    Reply
  11. Mahy says

    October 21, 2016 at 10:41 AM

    oh what a perfect mini treat!! My girls would love that!

    Reply
  12. Ashley Forking Up says

    October 21, 2016 at 10:30 AM

    I have soooo many bananas in my freezer, just begging to be made into this deliciousness!

    Reply
    • Lisa says

      October 21, 2016 at 12:40 PM

      So do I! I need to come up with a few more uses for them! Banana tacos anyone?

      Reply
  13. Platter Talk says

    October 21, 2016 at 10:10 AM

    Crunchy, banana coconut muffins! I can taste these beauties now.

    Reply
  14. shashi at runninsrilankan says

    October 21, 2016 at 9:57 AM

    Hahaha – “I couldn’t possibly eat an entire mini muffin! said no-one — EVER!” my sentiments exactly – especially when they are texture-filled and taste-bud tantalizingly delicious – like these are! Loving the roasted almonds and coconut in these banana chocolate chip muffins!

    Reply
    • Lisa says

      October 21, 2016 at 12:39 PM

      Right??? Thanks for saying so!

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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