Almond Crunch and Toasted Coconut Chocolate Banana Muffins

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.

Yay.


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.

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.

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.