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Freshly baked banana coconut chocolate chip muffins sitting in a muffin tray, topped with glossy caramelised coconut and melted chocolate.

Banana & Coconut Chocolate Chip Muffins

These banana, chocolate chip, and coconut muffins are topped with golden caramelised coconut for a sweet finish. Soft, fluffy, and packed with tropical flavor, they’re perfect for breakfast, brunch, or an indulgent snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Afternoon Tea, Breakfast, Brunch, Dessert, Snack, Sweet Treats
Cuisine Baking
Servings 12 muffins

Ingredients
  

  • 3 bananas very ripe mashed, 300g
  • 110 grams butter melted
  • ¼ cup neutral oil (canola, vegetable, light olive etc.) 60ml
  • 2 eggs
  • ¾ cup brown sugar packed, 150g
  • 2 tsp vanilla essence
  • ⅓ cup thick greek yoghurt OR sour cream 80g
  • 1¾ cups plain all purpose flour 220g
  • ½ cup desiccated coconut 40g
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 cup chocolate chips dark, milk, or mix, 170g

Caramelised Coconut Topping (Optional)

  • 1 tbsp butter 15g
  • 2 tbsp brown sugar 25g
  • 1 tbsp golden syrup (or honey), 20g
  • ½ cup coconut thread 40g

Instructions
 

  • Preheat oven: Heat to 220°C (fan 200°C). Line a 12-hole muffin tray with paper liners.
  • Wet ingredients: In a large bowl, whisk melted butter, oil, brown sugar, mashed bananas, eggs, vanilla, and yoghurt until smooth.
  • Dry ingredients:In another bowl, whisk flour, shredded coconut, baking soda, baking powder, and salt.
  • Combine:Add dry to wet, fold gently until just combined. Stir in choc chips — batter should be thick and slightly lumpy.
  • Fill tins:Divide batter evenly between 12 muffin cases, filling almost to the top for tall café-style muffins.Sprinkle a few extra choc chips on top.
  • Bake:Bake for 5 minutes at 220°C, then (without opening the oven) lower to 180°C and bake another 13–16 minutes until domed and golden.Cool for about 10–15 minutes while you make the topping.

Caramelised Coconut Topping (Optional)

  • In a small pan, melt butter, brown sugar, golden syrup (or honey), and salt over medium heat until bubbling.
  • Add coconut and stir for 1–2 minutes until golden and sticky.
  • Spoon or press a little of the warm caramelised coconut on top of each warm muffin. It’ll stick and set as it cools into a glossy, chewy topping.

Notes

  • Use very ripe bananas. Dark spots = sweet, rich flavour.
  • For extra height, rest the filled muffin tray for 10 min before baking.
  • These freeze perfectly,  just reheat for 15 seconds.
Keyword banana chocolate chip muffins, banana coconut muffins, banana muffins, caramel coconut top, easy baking, home baking, muffins