All the deliciousness of banana bread with plenty of chocolate chips and coconut bits, these Coconut Chocolate Chip Banana Muffins are sure to be a hit. Made with whole wheat, oil free and of course vegan.
Our newest muffin obsession is these Coconut Chocolate Chip Banana Muffins, but I can't take credit for the idea. That credit goes to my daughter. She loves helping out in the kitchen and had the idea to make muffins. She chose flavors she loves and we got to baking.
We used the same trick as these muffins of replacing the oil with avocado. It worked perfectly, no one was the wiser, and my daughter loved telling the rest of the family they were secretly eating avocado in their muffin.
ingredients
To keep the muffins on the healthier side we used a couple of spotty ripe bananas to add sweetness and extra flavor. So, you get a soft, moist banana bread muffin studded with lots of chocolate chips and bits of shredded coconut.
instructions
Getting the kids involved in the kitchen is super important for teaching them vital life skills. All of our recipes are as easy as possible so kids can help out. These muffins are no exception. Start by thoroughly combing wet ingredients together in one bowl and the dry ingredients together in another bowl. Add the dry to the wet and mix to form batter. Then fold in the mix ins. Scoop the batter into a muffin tin and bake. So easy!
equipment
A food processor is great to blend up the avocado and bananas, but I think you could mash everything up pretty well with a fork if you don't have one available.
storage
Muffins should be stored in an airtight container at room temperature. Good for 3-4 days.
You can also freeze muffins. Place in a freezer safe bag or container for up to 1 month. To thaw set out at room temperature.
We hope you'll try these yummy muffins and if you do, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I'll be sure to see it!
Recipe
Coconut Chocolate Chip Banana Muffins
Ingredients
- 1 avocado
- 2 very ripe bananas
- ¼ cup maple syrup
- ¼ cup almond milk
- 1 tablespoon apple cider vinegar
- 1 ½ cup white whole wheat flour
- 3 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup shredded coconut + more for topping
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees and place liners in a muffin pan. Set aside.
- Combine avocado, bananas, maple syrup, almond milk, vanilla, and apple cider vinegar in the bowl of food processor and blend until smooth.1 avocado, 2 very ripe bananas, ¼ cup maple syrup, ¼ cup almond milk, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla
- In another bowl combine flour, baking powder, and salt.1 ½ cup white whole wheat flour, 3 teaspoon baking powder, ¼ teaspoon salt
- Add dry ingredients to wet and stir just to combine.
- Gently fold in coconut and chocolate chips.½ cup shredded coconut + more for topping, ½ cup mini chocolate chips
- Scoop batter into muffin pans and sprinkle with additional coconut if desired.
- Bake for 20-22 minutes or a toothpick inserted comes out clean and coconut topping is toasted.
Did you make this recipe? Let me know!