1CupMashed Over-Ripe Bananas, About 3 Medium-Sized
¾CupMini Semi-Sweet Chocolate Chips
Preheat the oven to 375° F (190° C). Line a medium-sized muffin pan with 9 cupcake/muffin liners. Use liners made of parchment paper or aluminum foil for the easiest release of the muffin from the liner. If liners are not available, grease the bottoms of each muffin cup and let the muffins cool completely in the pan before removing.
Coconut Crumb Topping:
In a small bowl mix together the light brown sugar, granulated white sugar, flour, and shredded coconut with a fork.
Add the coconut oil and stir until mixture is combined. Set aside for later.
In a medium sized bowl beat together the light brown sugar, coconut oil, egg, mashed bananas, milk, and vanilla. Stir in the baking powder, baking soda, and salt and continue to mix well.
Add the flour all at once into the wet ingredients. Using a rubber spatula gently fold the flour into the wet ingredients. Mix only until the batter is barely mixed. Don't worry if streaks and clumps of the flour are still be visible. After folding in the chocolate chips the batter will be completely mixed.
Gently fold in the chocolate chips.
Evenly divide the batter between the 9 baking cups, filling each cup ¾ full. Top the center of each muffin with the reserved coconut crumb topping.
Bake the muffins 20 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the tops are slightly golden brown.
Remove the pan from the oven and let the muffins cool for 5 minutes in the pan before removing and transferring them to a wire rack to cool completely.
♥ For the best banana flavor, use over-ripe bananas. Over-ripe bananas that have been peeled and frozen are absolutely the best! Just thaw them before use.♥ All ingredients should be at room temperature. Be careful not to overmix the batter.♥ Muffins are best eaten the day of the bake but can be stored in an airtight container up to 3 days. Gently warming muffins will bring out the flavor.