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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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
25 mins
total:
50 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.

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  • Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.

  • 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.

  • Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • 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

273 calories; protein 3.9g 8% DV; carbohydrates 43.9g 14% DV; fat 9.9g 15% DV; cholesterol 41.7mg 14% DV; sodium 295.1mg 12% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2019
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 ate one). Everyone voted 5 stars and wanted more. Wish I had made the whole recipe! Thanks for sharing. Read More
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