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Banana Choco-Coconut Muffins

Rated as 5 out of 5 Stars

"A delicious combination of bananas, chocolate, and coconut. It's like a marriage of a Mounds® bar and the banana bread of our childhood - perfect for school lunches or just whenever! Store in an airtight container."
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50 m servings 273
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
  2. Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.
  4. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.

Nutrition Facts

Per Serving: 273 calories; 9.9 43.9 3.9 42 295 Full nutrition

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I halved the recipe and got 8 muffins. I filled the cupcake pan almost to the top and they rose very nicely. My neighbors were all home (on both sides) so I gifted the muffins to them (after I a...