These muffins are a delightful twist on the classic banana bread, featuring chocolate chips and a toasted coconut topping.
Preheat your oven to 400°F and prepare a muffin tin with liners.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, mash the bananas until smooth.
Ripe bananas are easier to mash and provide better flavor.
Add the eggs and vegetable oil to the mashed bananas and whisk until combined.
Ensure the mixture is smooth for even incorporation.
Add the cake mix to the wet ingredients and gently fold with a rubber spatula until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chocolate chips and chopped walnuts.
Distribute the mix-ins evenly for consistent flavor.
Divide the batter evenly among the muffin tin cups.
Fill each cup about 3/4 full for nicely domed muffins.
Sprinkle the shredded coconut on top of each muffin.
The coconut will toast during baking, adding a lovely flavor.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins at 20 minutes to avoid overbaking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature and enjoy!
These muffins are delicious on their own or with a pat of butter.
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