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Banana Choco-Coconut Muffins
Banana Choco-Coconut Muffins
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Childhood nostalgia muffins: Banana, chocolate, and coconut blend in a sweet school lunch treat.
Ingredients:
  • cooking spray
  • 1.5 cups all-purpose flour
  • 0.5 cup brown rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup white sugar
  • 0.25 cup butter, softened
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 0.5 cup sour cream
  • 1 teaspoon vanilla extract
  • 0.5 cup chocolate chips
  • 0.5 cup sweetened flaked coconut
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously coat a 12-cup muffin tin with cooking spray.
  • Combine all-purpose flour, brown rice flour, baking powder, baking soda, and salt in a medium bowl, whisking until well blended.
  • In a stand mixer bowl, blend sugar, butter, and eggs until smooth on medium speed. Mix in bananas, sour cream, and vanilla extract until smooth. Gradually add flour mixture in 3 parts. Fold in chocolate chips and coconut; batter will be thick.
  • Divide the batter evenly among the muffin cups, filling each 3/4 of the way full.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are golden, about 15-17 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for an additional 20-30 minutes.

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