Banana Muffins with Coconut, Pecans, and Chocolate Chips

Banana Muffins with Coconut, Pecans, and Chocolate Chips
Makes 8-10 Muffins

4 overripe bananas, mashed with a fork
3/4 cup sour cream
1 tsp vanilla extract
1 3/4 cup flour
3/4 tsp salt
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1/2 cup pecans, toasted
3/4 cup shredded coconut
3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Butter or line two 6-cup jumbo muffin tins*. In a small bowl, combine mashed bananas with sour cream and vanilla, and set aside. In a separate bowl, whisk together flour, salt, baking powder, and soda, then set aside. In a large, separate bowl, beat together the butter with both sugars until fluffy and combined. Beat in eggs one at a time. Stir in flour mixture in halves, alternating with the banana mixture. Add pecans, coconut, and chocolate chips and stir until just combined. Use a heaping 1/3 cup measure to scoop batter into jumbo muffin tin. Bake for 25-30 minutes, or until a toothpick inserted at the center comes out clean, with moist crumbles. Turn out muffins immediately and let cool on rack. If you donโ€™t devour them all right away, cover muffins with plastic wrap and store at room temperature. Muffins will last 4-5 days.

*If you only have one, donโ€™t fret! Itโ€™s OK to bake this recipe in batches.


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  1. Confetti Cakelets – Queen Smithereen.

    […] One Year: Chocolate Chip Oatmeal Chocolate Chip Cream Pies Two Years: Brown Butter, Cinnamon, and Smoked Almond Crinkle Cookies Three Years: Toasted Marshmallow Crispy Treats Four Years: Pepper Jack Orecchiette Mac and Cheese Five Years: Banana Muffins with Coconut, Pecans, and Chocolate Chips […]


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