Banana Almond Joy Muffins – Chocolate & Coconut Twist Recipe

Oh my goodness, you guys. I am literally vibrating with excitement to share this recipe with you today! Get ready to meet your new baking obsession: Banana Almond Joy Muffins – Chocolate & Coconut Twist. I am not even kidding when I say these are life-changing.

Come to Mama, you beautiful, delicious muffin! If you love the classic candy bar, you are going to absolutely lose your mind over these. We’re talking super moist banana bread, melty chocolate chips, and sweet, chewy coconut all in one perfect, bakery-style muffin. They’re perfect for when you want something sweet but also satisfying, much like our popular healthy protein cookie dough recipe. Let’s do this!

Recipe Overview

Here’s the quick and dirty on what we’re making today. It’s the perfect little treat for any time of day!

• Cuisine: American
• Category: Dessert, Snack
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

Do You Love This Recipe Too?

I have a serious problem. I buy bananas with the genuine intention of eating them. But then I just let them sit there until they are practically black. It’s my secret baking strategy! My husband calls it my “controlled chaos,” but I call it a perfect excuse to make these muffins. They are my ultimate comfort food.

My Shopping List for This Recipe

I get so pumped walking through the grocery store knowing I’m gathering the goods for these. Here are the rockstars you’ll want to grab.

Let’s Get Your Ingredients Ready

Alright, let’s line everything up. Trust me, having your mise en place makes the whole process a breeze and way more fun.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 very ripe, spotty bananas
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup sliced almonds

PREPARATION

This is my favorite part! Let’s turn this pile of ingredients into pure magic. It’s so simple, you’ll be amazed. If you’re looking for more savory options to balance out your meal planning, you should definitely check out our easy creamy penne pasta recipe for dinner inspiration.

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well. Let’s get that oven hot and ready!
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This is our dry team. Set them aside for now.
3. In a large bowl, mash those ripe bananas with a fork until they’re nice and gooey. A few small lumps are totally fine, I promise!
4. Whisk the melted butter and brown sugar into the banana mash. Then, whisk in the egg and vanilla until it’s all beautifully combined.
5. Gently fold the dry ingredients into the wet ingredients. Please, for the love of tender muffins, do not overmix! A few streaks of flour are okay.
6. Now, fold in the shredded coconut and chocolate chips. Save a few chocolate chips to sprinkle on top for a gorgeous finish.
7. Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Top with the reserved chocolate chips and the sliced almonds.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen is going to smell incredible.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This is the hardest part—waiting!

Fun Variations to Try Next Time

Once you’ve mastered the original, feel free to get a little wild in the kitchen. I do it all the time!

You could swap the semi-sweet chocolate for dark chocolate chips. It gives a richer, deeper chocolate flavor that is just *chef’s kiss*.

Or, try adding a 1/2 teaspoon of almond extract along with the vanilla. It really punches up that Almond Joy vibe in the most delicious way.

How to Store, Freeze, and Reheat

Let’s talk about keeping these gems fresh. Because I know you’re going to want to keep them around!

Once completely cool, store them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully!

Just wrap each muffin individually in plastic wrap and pop them all in a freezer bag. They’ll be good for up to 3 months. To reheat, just microwave a frozen muffin for 30-45 seconds. It’s like having fresh-baked goodness on demand! These muffins also make a fantastic breakfast option alongside our simple gourmet avocado toast recipe for a complete morning meal.

NUTRITION INFORMATION

Please remember, this is just an estimate! But I know lots of you like to have a general idea.

• Calories: 285kcal
• Carbohydrates: 39g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 205mg
• Fiber: 2g
• Sugar: 21g

A Quick Q&A on This Recipe

I get so many questions about these muffins, so I thought I’d answer a few of the most common ones right here!

Can I use frozen bananas?

You bet! Just thaw them completely first. They’ll be extra watery, but that’s totally fine. Just pour off a little of the excess liquid before you mash them.

My muffins are always dense. What am I doing wrong?

The number one culprit is overmixing! Once you add the flour, just fold gently until it’s *just* combined. It makes all the difference for a light, fluffy texture.

I’m not a huge coconut fan. Can I leave it out?

Of course! Then you’ll just have amazing chocolate chip banana almond muffins. Still a total win in my book.

Seriously, you guys. I am so proud of this recipe. It’s the perfect little package of joy, and it never fails to make my day better. I hope it brings a little bit of that same happiness to your kitchen.

I am literally dying to know what you think! Did your family go crazy for them? Did you try any of the fun variations? I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!