The holiday season is upon us, which means we cram a chaotic mix of food, fun, family, friends, parties, shopping, obligations, and responsibilities into just a few short weeks. Amidst this flurry of activities, a moment of sanity, a moment of comfort, a moment of self-care is needed. And that moment can take the form of a muffin, a tried-and-true old friend of a muffin — the banana kind. With chocolate chips. With a hint of coconut from coconut milk and coconut oil. A portable, edible oasis of comfort.
Keep reading for the easy recipe.
Banana-Coconut Chocolate Chip Muffins
1 1/2 cups white whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon allspice
1/2 cup melted coconut oil
2/3 cup dark brown sugar
2 eggs, beaten
1 tablespoon vanilla extract
1 cup coconut milk
4 ripe bananas, mashed
1/2 cup semisweet chocolate chips
Heat oven to 350°F. Line a muffin pan with liners. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and allspice. In a large bowl, stir together coconut oil, brown sugar, eggs, vanilla, and banana. Gently stir the flour mixture into the wet ingredients, being careful not to overmix. Fold in the chocolate chips. Divide the batter into the prepared muffin cups. Bake until golden brown and a tester inserted into the center comes about clean, about 25 minutes.