I’m a sucker for anything that combines chocolate and coconut – Almond Joy candy bars, mochas, ice-cream, pancakes, you name it! There is something so decadent and yet, tropical and exotic, when chocolate and coconut are married together. 

The blending of these flavors inspired me to create a muffin that I think you’ll enjoy as much as I do. My recipe uses bananas and coconut oil for “healthy” sweetness and added moisture, plus two different types of chocolate chips so you can savor that rich, chocolatey flavor in every bite! It is one of my favorite muffins to make and is one that has that “O.M.G.” factor. Try serving it at your next brunch, play group, or Bible study gathering!

Banana Joy Muffins

Makes: 2 dozen

Prep Time: 15 minutes

Bake Time: 20-25

Total Time: 30-35 minutes


  • 3 cups of all-purpose flour*
  • 1 tsp of cinnamon
  • 2 tsp of baking soda
  • 2 tsp of baking powder
  • 1 tsp of salt (I use fine sea salt)
  • 6 ripe bananas
  • 5 Tbsp of coconut oil
  • 1 tsp of vanilla extract
  • 2 eggs
  • 1 cup of brown sugar
  • 1 cup of semi-sweet or dark chocolate chips
  • 1 cup of mini chocolate chips
  • 1 cup of shredded coconut (sweetened or unsweetened – I’ve used both)
  • 1 cup of thinly sliced almonds

Let’s do this!

  1. Preheat the oven to 350.
  2. Using a stand mixer,** mash the bananas until they are smooth.
  3. Meanwhile, in a medium-size bowl, mix the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
  4. Once the bananas are completely smashed, add in the vanilla extract and coconut oil until they are incorporated.*** Beat in the eggs, one at a time, until they are completely folded into the mixture. 
  5. Add in the brown sugar. Blend together.
  6. Add in the dry ingredients, about a 1 cup at a time, until fully integrated. Make sure not to over-mix.
  7. Add in the coconut, almonds, and chocolate chips (again, making sure not to over-mix.) You may want to use a large spoon or rubber spatula instead of the stand mixer. 
  8. Fill a muffin tin with liners or spray with non-stick cooking or baking spray. Using an ice-cream scooper, portion each muffin cup with about ¾ of the muffin batter. 
  9. Bake for about 22-24 minutes, or until a toothpick inserted in the center comes out clean. 
  10. Allow the muffins to cool completely before handling. If desired, you can place them on a cooling rack. Enjoy!

*You can also use 1 cup of white whole wheat flour along with 2 cups of AP flour. I often use this alternative option. 

**If you don’t have a stand mixer, place the peeled bananas in a large bowl and smash them with a fork or potato masher.

***Before mixing, you may have to melt the coconut oil in the microwave for 30-60 seconds if it is too hard or too solid. The coconut oil may appear lumpy in the batter. That is totally fine. It will melt when baked and will make for a super moist muffin. 

****Store these muffins in an airtight container or in a large refrigerated Ziplock bag for 2-3 days (at room temperature) or about 5 days (in the refrigerator). 

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