These Gluten-Free Banana Coconut Chocolate Chip Muffins are so easy to make, even a kid could make them.
In fact, a kid DID make them (well, for the most part, but we’ll get to that). I DID come up with the recipe after feeling sorry for the one overripe, lonely banana sitting in the fruit basket. After my Gluten-Free Chocolate Chip Muffins turned out to be a hit, I thought, “Hey, why don’t I make banana muffins with this lonesome, unwanted banana?” Then it got even more intense when I remembered I had some shredded coconut in the pantry. Oh, the combination of banana and coconut is soooo delectable.
So, while Greg and the girls were watching Frosty the Snowman, I whipped up a batch of these Gluten-Free Banana Coconut Chocolate Chip Muffins. I decided that this time around, I would use organic light brown cane sugar for that delicate, subtle hint of caramel-like flavor.
By the time the muffins were done and cooled, the kids were already in bed. Greg and I devoured one each and ate a few more for breakfast. I gave the rest to our parents to try for their feedback. After we got the thumbs up, I added this recipe to our “make again” list.
When we were ready to make and photograph them for the blog, our 7-year-old daughter, Londyn, decided that she wanted to make the muffins by herself. So, she donned an apron and got to work.
As she measured ingredients, mixed them together and spooned the batter into the muffin cups, I stood watch, answering questions and providing assistance throughout the process.
She hadn’t tasted them the first time around, and I’ll be honest, I really didn’t think she was going to like them, especially with the coconut in them. But, I truly believe that when children help in the kitchen, they are more likely to try and enjoy new foods.
Lo and behold, not only did she like them, but she stuffed her face!
She loved them so much, she asked me if she could bring one to her teacher the next day. She was so proud of her work and rightfully so. The muffins baked to perfection – soft and moist with the sweet flavors of banana and coconut intermingled with delicious dark chocolate chips.
So, without further ado, here’s Londyn to show you how to make these Gluten-Free Banana Coconut Chocolate Chip Muffins…
First, preheat your oven to 375° F. Then line a muffin pan with 12 baking cups.
Next, mix together butter and light brown sugar.
Mix in eggs, light coconut milk, vanilla extract and mashed banana.
Add flour, baking powder and salt. Mix in until combined. Fold in chocolate chips and shredded coconut.
Spoon batter into the baking cups. Sprinkle additional shredded coconut on top of each muffin.
Bake for 20-25 minutes. Enjoy after muffins have cooled…IF you can wait! 🙂
- 1 stick unsalted butter (8 tablespoons or ½ cup), softened, but not melted
- ½ cup organic light brown cane sugar
- 1 large egg
- ¾ cup light coconut milk
- 1 teaspoon vanilla extract
- 1 overripe banana, mashed
- 1¾ cups Bob's Red Mill "Gluten Free, 1 to 1 Baking Flour"
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup dark chocolate chips (I used Enjoy Life brand)
- ½ cup organic shredded coconut plus extra for topping
- Preheat to 375° F.
- Line muffin pan with 12 baking cups.
- Using a spoon, mix together butter and sugar in a large bowl, making sure there are no lumps.
- Stir in eggs, coconut milk, vanilla extract and mashed banana.
- Add flour, baking powder and salt to the bowl. Mix in until combined.
- Fold in chocolate chips and shredded coconut.
- Spoon batter into each of the baking cups until all is used.
- Sprinkle additional shredded coconut onto the top of each muffin.
- Place muffin pan on top of a baking sheet and bake for 20-25 minutes, turning pan 180° halfway through. Muffins are done when a toothpick inserted in the center comes out clean.
- Transfer to wire rack to cool.