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.


Recipe Summary

10 mins
15 mins
25 mins
50 mins
12 muffins


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


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

  • 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

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
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