Coconut-Banana Muffins

By Carynz

Ingredients

• 3 large eggs
• 1 1/4 cup sugar
• 1 1/4 cups canola oil
• 2 tsp vanilla extract
• 3 cups flour
• 1 tsp baking soda
• kosher salt
• 3 ripe,brown bananas ,peeled and cut into chunks
• 1/2 cup unsweetened shredded coconut
• 1/2 cup vanilla yogurt(Greek or regular)
• 1 cup chopped chocolate(mini dark or semisweet chocolate chips)

Details

Servings 24

Preparation

Step 1

Preheat oven to 350. Spray two 12 cup standard muffins pans or two 24 cup mini muffin pans with nonstick cooking spray. If using paper liners,spray them as well.
In a stand mixer fitted with the paddle attachment,beat together the eggs,sugar,oil and vanilla on high speed until well combined.about 2 min.Reduce the speed to low,add the flour,baking soda,and 1/2 tsp salt and beat until combined about 2 minutes.Raise the speed to medium,add the bananas,coconut,and yogurt and beat for 1 min. Reduce the speed to low,add in the chocolate and mix until well combined.
Using a small ice cream scoop or measuring cup(for standard muffings) or a mini ice cream scoop ,fill the prepared muffin cups almost to the top with batter.
Bake until a toothpick inserted into the center of a muffin comes out clean,20-25 min for standard size muffins or 15-20 minutes for mini muffins. Turn the muffins out onto a wire rack and let cool for at least 10 min before serving.The muffins will keep in an airtight container at room temp for up to 1 week or in a Ziploc in freezer for up to 1 month.