Small batch dark chocolate chip banana muffins with cinnamon and coconut is the best way to use two overripe bananas. Perfectly moist muffins for grab and go make ahead breakfast or a snack for one or two.
Mix milk and vinegar together in a small bowl and let sit. The milk will curdle a little but that’s normal and what we’re looking for. If you have it, you can substitute buttermilk instead.
Add 8 muffin liners to a standard size muffin tin and set aside.
In a large mixing bowl, using a hand mixer or stand mixer on low, mix together the melted butter and brown sugar. Once mixed together, add in the egg, vanilla, and milk + vinegar (or buttermilk) and mix well.
Add in the bananas and mix until most of the lumps of bananas are gone. It is okay to leave a few lumps in there for texture, but if your bananas are very ripe, there may be no lumps, that’s okay too.
Into the mixing bowl, add in flour, baking soda, baking powder, cinnamon and salt and mix with the mixer until just combined. Be careful not to overmix.
Switching to a wooden spoon, fold in coconut and chocolate chips until incorporated throughout the batter.
Once completely mixed, spoon batter into the 8 muffin liners. Fill each liner up almost to the top, a little more than ¾ of the way up the liner. To make this process less messy, I use a cookie scoop or small measuring cup. Make sure all the muffin liners are filled evenly to ensure they bake evenly.
Bake for 22-25 minutes or until golden brown on top and fully set on top. The internal temperature should be 200 F and a toothpick inserted will result in moist crumbs.
Allow to cool for 5-10 minutes in the pan and then carefully remove and place on a wire rack to fully cool before eating.
Muffins can be stored at room temperature, covered for up to 3 days or in the fridge covered for up to 1 week. If desired, freeze for up to 3 months. Allow to defrost on the counter before eating.
Notes
This recipe only makes 8 regular sized muffins, if you use a larger or smaller muffin pan, cooking time will be different.
Make sure your bananas are overripe and have brown spots.
2 tablespoons buttermilk can replace milk and white distilled vinegar.
Muffins are done when a toothpick can be removed cleanly with only a few moist crumbs.
Store muffins at room temperature, covered for up to 3 days or in the fridge for 1 week.