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Banana Coconut Muffins

I decided to make these muffins because I had some really ripe bananas hanging around and I was pleasantly surprised by how good they were.   They’re super moist, full of flavor and not terrible for you since they’re already pre-portioned.  Not a bad way to “get rid” of those extra bananas.


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter, melted
  • 1 extra large egg
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 cup mashed ripe banana (1 large or 2 small)
  • 1/2 cup diced banana (1/2 large or 1 small)
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup semi-sweet chocolate chips


  • Preheat the oven to 350°F
  • Line about 14 muffin cups with paper liners
  • Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment
  • Add the melted butter and blend
  • Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture
  • Scrape the bowl and blend well  – don’t overmix
  • Fold the diced bananas, chocolate chips and coconut into the batter
  • Spoon the batter into the paper liners, filling each about 3/4 full (I use an ice cream scooper to get even sized muffins)
  • Bake for 20-25 minutes or until tops are browned and a toothpick comes out clean

1 muffin = 6 Weight Watchers PointsPlus

*Recipe adapted from Barefoot Contessa