Chocolate, Banana Coconut Muffins
Easy to prepare, these chocolatey breakfast treats feature cocoa powder, chocolate chunks, banana, toasted sweetened coconut, and vanilla bean paste. Jumbo muffins topped with a brown sugar, cocoa powder, toasted coconut streusel.
Equipment
- 1 (6-cavity) jumbo muffin pan
Ingredients
Toasted Coconut Streusel:
- 50 grams light brown sugar (1/4 cup)
- 43 grams all-purpose flour (1/3 cup)
- 6 grams cocoa powder (1 tablespoon)
- 15 grams coconut oil (1 tablespoon), melted
- 20 grams toasted sweetened coconut (1/4 cup)
- 28 grams unsalted butter (2 tablespoon), cold + cubed
Chocolate Banana Muffins:
- 375 grams all-purpose flour (2-1/2 cups)
- 10 grams baking powder (2 teaspoons)
- 40 grams toasted sweetened coconut (1/2 cup)
- 150 grams light brown sugar (3/4 cup)
- 25 grams unsweetened cocoa powder (1/4 cup)
- 100 grams egg (2 large), lightly beaten
- 10 grams vanilla bean paste (2 teaspoons)
- 120 grams heavy cream (1/2 cup)
- 120 grams coconut oil or vegetable oil (1/2 cup)
- 500 grams mashed banana (2 cups)
- 170 grams chopped dark chocolate chunks or semisweet chocolate chips (1 cup)
Instructions
Coconut Streusel:
- Add light brown sugar, all-purpose flour, and cocoa powder to small mixing bowl. Stir or whisk to combine.
- Stir in coconut oil.
- Fold in toasted sweet coconut.
- Cut in cold + cubed unsalted butter with fingers, the back of a fork or a pastry cutter.
- Refrigerate until ready to use.
Chocolate Banana Muffins:
- Preheat oven to 350 degrees F. Spray a 6-cavity jumbo muffin pan with cooking spray.
- Add all-purpose flour, baking powder, toasted sweetened coconut, light brown sugar and unsweetened cocoa powder to medium mixing bowl. Whisk to combine. Set aside.
- Add eggs, vanilla bean paste, heavy cream, coconut oil, and mashed banana to large mixing bowl. Stir to combine.
- Fold flour mixture into banana mixture using a large spatula. Avoid over mixing. Fold in chopped chocolate chunks.
- Divide batter evenly between prepared muffin cups. Cups should be about 3/4 full.
- Top muffins with coconut streusel.
- Bake in preheated oven for 30 to 35 minutes, or until muffins are firm to the touch, and a toothpick inserted in the center comes out clean.
- Remove muffin pan from oven and cool on wire rack. Serve individual muffins at room temperature or slightly warm.
- Store muffins in airtight container for several days.