Almond Crunch and Toasted Coconut Chocolate Banana Muffins

by Lu
Chocolate Banana Muffin

Muffins so moist and soft they’re like chocolate pillows. Dubbed “wicked good” and not too sweet, these are breakfast babies, especially since I snuck in some whole wheat flour. 

I gave out a batch of these to a household of 5 and it was reported back to me that Girl Roommate wolfed one down and Asian Guy Roommate said they were really good… twice.


Chocolate Banana Muffin
A jumbo muffin pan will deliver 6 puffy top muffins. If you go with a cupcake pan you can probably make 9 smaller muffins. Top with chopped raw almonds and coconut flakes, or anything else you dream up. I like them crispy and crunchy.

Chocolate Banana Muffin
Adapted from my sesame banana oat muffins, this chocolate version stays super moist from even more bananas (there’s at least 1/2 a banana in each muffin!) and light in texture from 2 eggs, with a crackly, well-risen muffin dome.

Chocolate Banana Muffin
You can easily turn these muffins into whoopie pies too by slicing a plain one in half and slathering on some coconut whipped cream, which is how I gave it to Kat. It was the last whoopie pie, so she cut it in half to share, but when she found out she didn’t have to and it was all for her, she ate the other half like a squirrel upon discovering its acorn stash in the dead of winter, gleefully.

Chocolate Banana Muffin

Almond Crunch and Toasted Coconut Chocolate Banana Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 6 muffins or 9 cupcakes

Almond Crunch and Toasted Coconut Chocolate Banana Muffins


Small pat of room temperature butter or coconut oil for greasing the pan
6 tablespoons butter, melted and cooled (3/4 stick)
1 and 1/2 cup mashed banana (~3-4 ripe bananas)
1/2 cup brown sugar or coconut sugar (can decrease to 1/3 cup for darker chocolate flavor)
1 teaspoon vanilla extract
2 eggs, beaten
2/3 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup plus 1 tablespoon natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup chopped raw almonds, coconut flakes, or a mix of both (optional toppings)


  1. Preheat oven to 350° F.
  2. Generously grease a 6 cup muffin pan with butter or coconut oil.
  3. Mix melted butter, mashed banana, sugar, and vanilla extract until smooth, then beat in the eggs.
  4. Whisk the flours, cocoa powder, baking soda, salt, and cinnamon in a separate bowl.
  5. Add the dry mix to the wet mix in thirds, stirring and folding the batter until fully incorporated. Do not overmix.
  6. Fill the muffin cups with batter until almost full. Top with chopped raw almonds, coconut flakes, or both.
  7. Bake for ~25 minutes, rotating halfway through. The muffins should be well risen and a toothpick inserted in the center should come out clean.


Snap a photo if you make this recipe and tag it #supernummy on Instagram. I'd love to see!

Chocolate Banana Muffin

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whiskandshout March 1, 2015 - 4:52 pm

These are beautiful! They look so decadent but I love how secretly nutritious they are! Such a fan of the toasted coconut/almond crunch toppings… reminiscent of Almond Joys 🙂 Is your adorable muffin tray from Anthropologie by any chance?

Lu March 1, 2015 - 10:09 pm

Thanks! I was hoping someone would notice my muffin pan! Haha. It’s surprisingly not from Anthropologie, though I do love all their kitchenware. I got mine at TJ Maxx. Just checked the back and the brand is called Grace Bakeware.

Thalia @ butter and brioche February 28, 2015 - 10:19 pm

These little muffins look so cute and delicious too! I love the chocolate and banana combination – so I bet these tasted divine.

Lu March 1, 2015 - 10:21 pm

Thanks for your lovely words as always Thalia!

Emily February 26, 2015 - 2:57 pm

So perfect, I was just trying to think of a new way to use up some bananas! Love your topping on these!

Lu March 1, 2015 - 10:23 pm

My mom brought me something like 15 bananas in preparation for the blizzards a few weeks ago so I was in the same boat haha. Glad you like the toppings! My favorite is the almond crunch. It is… so crunchy! 😛


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