“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!
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!
The original recipe came from The Foster’s Market Cookbook, 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.
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!
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. 🙂
Tender sweet banana muffins with loads of chocolate chips, crunchy almonds and tropical coconut! A must for your next brunch!
- 2 cups + 1 teaspoon all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon all purpose flour
- 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
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Preheat the oven to 350°.
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Spray mini muffin tins with nonstick vegetable spray or line with mini muffin liners and set aside.
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In a medium bowl, whisk together 2 cups of flour, baking soda, baking powder and salt. Set aside.
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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.
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Add the flour mixture in 3 additions, mixing just until the ingredients are moistened.
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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.
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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.
More Brunch-y Sweets:
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- Pineapple Coconut Buckle
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- Glazed Lemon Poppyseed Mini Muffins
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- Berry Almond Buckle
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!
Right??? Thanks for saying so!
Crunchy, banana coconut muffins! I can taste these beauties now.
I have soooo many bananas in my freezer, just begging to be made into this deliciousness!
So do I! I need to come up with a few more uses for them! Banana tacos anyone?
oh what a perfect mini treat!! My girls would love that!
All of my favorite things in one mini package! Nicely done!
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 🙂
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…
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
I’m sure the deer are appreciative!
Pretty much all of my favorite flavors here. Plus crunch?! Can’t wait to try them.
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.
Even if you do have 2 or 3, it’s no big deal!
Can you substitute pumpkin puree for bananas? It’s that time of year!
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.
Crunchy Banana Coconut Muffins!! Lisa you got me.. I LOVE Banana muffins and now you added coconut.. Yum…
I’m glad I can get you on something — because your creations are outstanding!
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!!!
Help yourself, Sushma! They make a ton!
Banana might be my favorite flavor in baked breakfasts. Think I’ll have to make this!
Funny – because my daughter HATES banana, but LOVES banana cakes, muffins and breads — I think its her carb-affliction!
I love the combination of bananas and coconut and chocolate and nuts. These sound wonderful!