Tropical decadence meets cozy indulgence. The coconut and pineapple in the pina colada enhance the banana flavor and contrast the chocolate notes, creating a dessert-friendly, island-inspired finale.
INGREDIENTS
3 ripe bananas, mashed
½ cup brown sugar
⅓ cup coconut oil, melted
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup chocolate chips
INSTRUCTIONS
Preheat oven to 350°F (175°C). Line or grease a muffin tin.
In a bowl, mix mashed bananas, sugar, oil, and vanilla.
Add flour, baking soda, and salt. Stir until just combined.
Fold in chocolate chips and coconut (if using).
Fill muffin tins ¾ full and bake for 18–22 minutes until golden and a toothpick comes out clean.
