Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Whole-Grain Banana Coconut Chocolate Chip Muffins

Breakfast, Brunch, Desserts, Edible Gifts, SnackDina CheneyComment

Makes 24

These moist, flavorful muffins are whole-wheat and packed with banana flavor. Don't despair when all of your bananas turn brown--instead, make this recipe!

Nonstick cooking spray

6 medium-sized ripe bananas

1 13.5-oz can coconut milk (ideally full-fat)

4 large eggs

1 Tbsp pure vanilla extract

3 cups white whole-wheat flour

1 cup granulated sugar

2 tsp baking powder

1 tsp salt

Heaping 1/2 cup dark chocolate chips

  1. Preheat the oven to 375 degrees F. Spray the wells of two standard-size muffin pans (each with 12 wells) with cooking spray. In a large bowl, mash bananas with coconut milk, eggs, and vanilla. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Pour the dry mixture into the wet mixture, and stir just until combined. Stir in the chocolate chips.
  2. Pour into the greased muffins pans, and place in the oven. Bake, changing the position of the pans halfway through, until only a few crumbs cling to a tester when inserted into the center of a muffin, about 30 minutes total. Let cool in the pans for 5 minutes, then on a cooling rack for another 10 minutes.