Banana Coconut Muffins with Chocolate Chips

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Banana Coconut Muffins are the perfect recipe for those ripe bananas sitting on your counter. They are a fun twist on classic banana muffins, with the addition of coconut and chocolate chips to make them more delicious and exciting.

These muffins are the perfect combination of moist, fluffy, and slightly tropical, making them an instant favorite in my household. And adding chocolate chips ensures my kids will eat them in no time.

When you have a bunch of overripe bananas sitting on the counter, and you don’t want to throw them away and waste food, banana muffins or banana bread are the answer! And few things are more comforting than the smell of freshly baked muffins wafting through your kitchen.

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These are perfect as a side dish for dinner, breakfast, or just because you bought too many bananas last week. In this article, we’ll go through the simple steps of making these divine Banana Coconut Muffins, and I’ll share some tips and tricks, serving ideas, and how to store any leftover muffins.

Looking for more muffin recipes? Try blackberry muffins, air fryer blueberry muffins or fresh cherry muffins for more delicious treats.

🍌Ingredient Notes

For exact amounts needed see the recipe card below

  • Ripe bananas: The secret to the best banana muffins is using ripe bananas. Or, even better, overripe bananas. They should be soft and have some brown spots on the skin for the perfect sweetness and moist texture. If your bananas get soft too fast, learn how to store bananas so they last longer.
  • Sweetened coconut: Feel free to use unsweetened coconut flakes if you want a less sweet muffin.
  • All-purpose flour
  • Baking powder, baking soda, and salt
  • Oil
  • White and brown sugar
  • Eggs
  • Vanilla extract
  • Cinnamon
  • Chocolate chips (optional) – Mini chocolate chips are the best choice if you are using a mini-muffin tin. You can also leave the chocolate chips out if you like. But personally, I love these with chocolate chips!
labeled ingredient photo banana coconut muffins.

🥣How to Make Banana Coconut Muffins

  1. Preheat and prep: Preheat your oven to 350°F and line a muffin tin with paper liners or grease the cups with nonstick cooking spray.
  2. Mash the bananas: In a medium bowl, mash the ripe bananas with a fork until you have a chunky puree.
  3. Wet ingredients: Add oil, white sugar, brown sugar, eggs, and vanilla to the mashed bananas. Stir until well combined.
  4. Dry ingredients: In another large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  5. Mix: Pour the wet banana mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter, which can result in tough muffins.
  6. Add coconut and chocolate chips: Gently fold in the flaked coconut and chocolate chips. Reserve a small amount of each to use on top of the muffins.
  7. Fill the muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. Sprinkle the reserved coconut and chocolate chips on top.
  8. Bake: Bake the muffins for 18 to 22 minutes. They are done when they are lightly brown on the edges or when a toothpick inserted into the center comes out clean.
mixing the wet ingredients.
Wet ingredients
mixing the flour and other dry ingredients.
Dry ingredients
Folding in the coconut and chocolate chips.
Folding in chocolate chips and coconut
Muffin batter in tins topped with chocolate and coconut.
Filling the muffin tins

🍴Serving Ideas

These Banana Coconut Muffins are perfect for breakfast, brunch, or snacks. I love to serve them alongside a cup of coffee or tea or even as a grab-and-go breakfast option for my family on busy mornings. Here are a few more serving ideas to inspire you:

  • Spread a little butter or cream cheese on a warm muffin for an extra indulgent treat.
  • Serve with a side of fresh fruit for a well-rounded breakfast.
  • Pack them alongside chicken salad in lunchboxes for a school-day snack.
  • Enjoy them as a dessert with a scoop of vanilla ice cream.

Try these coffee cake muffins for another delicious favorite!

🥥Variations on Banana Coconut Muffins

Sometimes it’s fun to switch things up a bit! Here are some tasty variations to try:

  • Change the Chocolate Chips: Try dark or white chocolate chips for a different, sweet taste.
  • Nuts: Adding ½ cup of chopped walnuts or pecans will give your muffins a delightful crunch.
  • Tropical Twist: Add ½ cup of drained, crushed pineapple to the batter for a more tropical pina colada vibe.
Plate of banana muffins with coconut and chocolate chips with a blue napkin on the side.

💭How to Store and Freeze

This recipe makes a big batch of muffins, so unless you are feeding a crowd you will probably have leftovers. Here is how to store them:

  • Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: Wrap each muffin in plastic wrap and place them in a freezer-safe container or bag. They’ll keep in the freezer for up to 2 months. To reheat, simply microwave them for 30 seconds to 1 minute or let them thaw at room temperature.


Be sure to check out the step by step instructions

  • Use overripe bananas for the best flavor and texture. Brown and spotty is perfect.
  • If you want to add more coconut flavor, use coconut oil in the recipe.
  • Either a mini-muffin tin or a full-sized muffin tin works well for baking the muffins.
  • Gently fold the wet and dry ingredients together. Overmixing can result in tough muffins.
  • Don’t overfill the muffin cups.
  • Test for doneness with a toothpick. Your muffins are ready if it comes out clean or with just a few crumbs.


What can I use instead of shredded coconut?

If you’re not a fan of coconut or have an allergy, try using rolled oats as a substitute.

Can I use frozen bananas for this recipe?

Frozen bananas will work fine if you thaw them first and drain any excess liquid.

Did You Make This? Leave a Star Rating!

Top view of banana muffins with chocolate chips and coconut.
5 from 12 votes

Banana Coconut Muffin Recipe

Published By Anne
Try banana coconut muffin recipe for a tropical twist to your favorite muffins. These muffins are bursting with tropical flavors and have chocolate chips.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Servings: 18
Print Save Rate Pin


  • 3 large bananas mashed
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1 cup sweetened coconut flakes


  • Preheat the oven to 350 degrees F and line a muffin pan with paper liners or grease with nonstick cooking spray.
  • Put the bananas in a bowl and mash them with a fork until they are pureed, but still chunky.
    3 large bananas
  • Add the vegetable oil, sugar, brown sugar, eggs, and vanilla extract to the bowl of mashed bananas and mix.
    1/2 cup vegetable oil, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 eggs, 1 teaspoon vanilla extract
  • Mix the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
    3 cups flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Add the wet banana mixture to the flour mixture and stir until just combined.
  • Fold in the mini chocolate chips and the coconut flakes, reserving a small amount to sprinkle on top of the muffins.
    1/2 cup mini chocolate chips, 1 cup sweetened coconut flakes
  • Spoon the mixture into each baking cup until the cup is 2/3 full. Sprinkle extra coconut and chocolate chips over each muffin, if desired.
  • Bake in the preheated oven for 18 to 22 minutes for full-sized muffins or 12 to 15 minutes for mini muffins until a toothpick inserted in the center comes out clean.


  • Use overripe bananas for the best flavor and texture. Brown and spotty is perfect.
  • If you want to add more coconut flavor, use coconut oil as the vegetable oil in the recipe.
  • Gently fold the wet and dry ingredients together. Overmixing can result in tough muffins.
  • Don’t overfill the muffin cups.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Calories: 193kcal | Carbohydrates: 38g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 122mg | Potassium: 193mg | Fiber: 2g | Sugar: 19g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

Nutrition facts are estimates.

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Stack of banana coconut muffins on a plate with bananas and milk.

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

8 thoughts on “Banana Coconut Muffins with Chocolate Chips”

  1. 5 stars
    Very delish! I loved the coconut and chocolate combo and the sweet banana tied everything together. These were perfect to pop into lunches for a treat.

  2. 5 stars
    These are in the oven right now and I’m drooling over the chocolate/tropical smell! A word of advice: don’t bake then you’re hungry!

  3. 5 stars
    I loved these banana muffins with coconut. Loved the flavor and it made so much of a difference. It is going to be hard to make banana muffins without coconut going forward!


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