I was cleaning out my pantry last weekend when I discovered three bananas that had seen better days. You know the ones – speckled with brown, almost too soft to handle, but perfect for baking.
Instead of making my usual banana bread, I decided to experiment with flavors that remind me of my favorite candy bar. What emerged from the oven was pure magic – these Almond Joy Banana Muffins with a chocolate coconut twist have become an instant favorite in our household.
The combination of ripe bananas with shredded coconut, chocolate chips, and sliced almonds creates a texture that’s both moist and satisfyingly crunchy.
When you pull these from the oven, your kitchen fills with the most incredible aroma – sweet bananas mingling with toasty coconut and rich chocolate.
It’s the kind of scent that brings everyone running to the kitchen, wondering what delicious treat is in store.
What I appreciate about this recipe is how it transforms simple ingredients into something truly special. The bananas provide natural sweetness and moisture, while the coconut adds tropical notes that pair beautifully with the dark chocolate. Topped with a sprinkle of almonds, each bite delivers that classic Almond Joy flavor profile in muffin form. They’re perfect for breakfast, an afternoon snack, or even as a simple dessert when you’re craving something sweet but not overly indulgent. If you’re looking for more creative ways to use simple ingredients, you should try our creamy chia seed pudding recipe for another healthy treat.
Recipe Overview
Cuisine: American
Category: Baked Goods
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 12 muffins
What You’ll Need
When it comes to equipment, you don’t need anything fancy. A standard 12-cup muffin tin works perfectly, and I’ve found that silicone liners prevent sticking better than paper ones. If you’re using regular paper liners, a quick spritz of cooking spray ensures your Almond Joy Banana Muffins – Chocolate Coconut Twist release cleanly every time. For mixing, I prefer a large bowl and wooden spoon – the batter comes together quickly without overmixing.
Muffin Tin: Provides structure during baking
Mixing Bowls: For combining wet and dry ingredients separately
Measuring Tools: Ensures proper ingredient ratios
Cooling Rack: Allows air circulation after baking
Almond Joy Banana Muffins – Chocolate Coconut Twist Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Almond Joy Banana Muffins – Chocolate Coconut Twist Recipe!
Nutrition Information
INGREDIENTS
Getting everything measured and ready before you start makes the process so much smoother. I like to line up my ingredients in the order they’ll be used – it creates a natural workflow and prevents that moment of panic when you realize you forgot to add something. The riper your bananas, the sweeter and more flavorful your banana streusel muffins will be, so don’t shy away from those nearly black bananas!
- 3 very ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup dark chocolate chips
- 1/4 cup sliced almonds
PREPARATION
From experience, the key to perfect bakery style muffins is not overmixing the batter. A few lumps are completely fine – they actually contribute to a better texture. What works for me is folding the dry ingredients into the wet mixture until just combined, then gently stirring in the coconut and chocolate chips. The batter will be thick, which is exactly what you want for those beautifully domed tops. If you enjoy savory baked goods with a creamy twist, you’ll love our crack chicken empanadas recipe for a delicious alternative.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, mash the bananas with a fork until mostly smooth with some small chunks remaining.
- Add the melted coconut oil, brown sugar, egg, and vanilla extract to the bananas. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined – do not overmix.
- Fold in the shredded coconut and chocolate chips gently with a spatula.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Sprinkle the tops with sliced almonds, pressing lightly to adhere.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
NUTRITION INFORMATION
- Calories: 215 per muffin
- Carbohydrates: 32g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 16mg
- Sodium: 185mg
- Fiber: 2g
- Sugar: 17g
Perfecting Your Muffin Texture
Getting that ideal muffin texture – moist but not gummy, light but substantial – comes down to a few simple techniques. First, make sure your bananas are truly ripe. Those black spots might not look appealing, but they indicate the fruit has converted its starch to natural sugars, which means better flavor and moisture. Second, when combining wet and dry ingredients, mix until the flour is just incorporated. Overmixing develops gluten, which can make your muffins tough rather than tender.
Another tip I’ve learned through trial and error: let your batter rest for about 10 minutes before baking. This allows the flour to fully hydrate and gives the baking soda time to start working. You’ll notice the batter becomes slightly puffier, which translates to better rise in the oven. And don’t be tempted to open the oven door during the first 15 minutes of baking – that rush of cool air can cause your muffins to collapse.
Creative Variations to Try
While the classic combination is hard to beat, sometimes it’s fun to mix things up. For a different twist on these banana bread recipes, try swapping the dark chocolate chips for white chocolate and adding a teaspoon of coconut extract to enhance the tropical flavor. If you’re making these for someone with nut allergies, simply omit the almonds and add an extra tablespoon of shredded coconut instead.
Around here, we sometimes make a streusel topping by combining two tablespoons of cold butter with a quarter cup each of flour and brown sugar, plus an extra tablespoon of sliced almonds. Sprinkle this over the batter before baking for an extra-special treat. The beauty of this recipe is its flexibility – it serves as a wonderful base for all sorts of delicious experiments.
Storage and Freezing Tips
These easy baking recipes desserts keep wonderfully when stored properly. Once completely cooled, place them in an airtight container at room temperature for up to three days. If your kitchen tends to be warm, I recommend storing them in the refrigerator to prevent the chocolate from melting or becoming messy.
For longer storage, these muffins freeze exceptionally well. Wrap each one individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to three months this way. When you’re ready to enjoy, simply thaw at room temperature or pop one in the microwave for 15-20 seconds for that fresh-from-the-oven warmth. Having these on hand makes busy mornings so much more manageable. If you’re looking for another comforting dish that stores well, check out our cheesy creamy baked chicken recipe for dinner inspiration.
FREQUENTLY ASKED QUESTIONS
Can I use frozen bananas for this recipe?
Absolutely! Thaw frozen bananas completely and drain any excess liquid before mashing. The Almond Joy Banana Muffins – Chocolate Coconut Twist will be just as delicious.
What if I don’t have coconut oil?
You can substitute an equal amount of melted butter or vegetable oil. The flavor will be slightly different, but the recipe still works beautifully.
How can I make these gluten-free?
Replace the all-purpose flour with your favorite gluten-free blend. I’ve had great results with blends that include xanthan gum already mixed in.
Conclusion
These Almond Joy Banana Muffins – Chocolate Coconut Twist have earned a permanent spot in my baking rotation. They’re the perfect way to use up overripe bananas while satisfying those chocolate and coconut cravings. Whether you’re making them for a quick breakfast, packing them in lunches, or serving them as a simple dessert, I hope this recipe brings as much joy to your kitchen as it has to mine. Happy baking!
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