Banana Chocolate and Coconut Muffins

What a great weekend! Too bad it's already over :(

Came back from a weekend away and had some bananas that went ripe - so what better to bake then banana chocolate and coconut muffins??!!

Banana, chocolate and coconut muffins
from Technicolor Kitchen

2 cups (280g) all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (150g) caster sugar (used 1/2 cup sugar)
1 cup (50g) sweetened shredded coconut
½ cup (92g) dark chocolate chips (used milk chocolate)
½ cup + 1 tablespoon (127g) unsalted butter, melted and cooled (used canola oil)
3 ripe bananas, mashed with a fork
2 eggs
1 teaspoon vanilla extract

Preheat oven to 200°C/400°F; butter a 12-hole muffin pan – each hole holds 1/3 cup batter.

In a large bowl, sift together the flour, baking powder and salt. Mix in the sugar, coconut and chocolate chips.

In a small bowl, whisk together the butter, bananas, eggs and vanilla. Pour over the dry ingredients and whisk lightly with a fork – do not overmix the batter, otherwise you’ll end up with tough muffins.

Transfer the batter to the prepared pan and bake for 15 minutes or until risen and golden and a skewer inserted in the center of the muffins comes out clean.

Cool slightly in the pan, then turn out onto a rack to cool completely.

Makes 12 muffins.