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Preheat oven to 375u00b0F.
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Place 15 free standing baking cups on a large baking sheet, making sure each is well spaced from others. (Size of baking cups used for this recipe is 1 1/4 inches high and 2 1/4 inches in diameter.) If desired, a medium-sized muffin pan with liners can also be used. Because the chocolate will stick, liners are best when making these muffins. If not using liners, grease the bottoms of each cup and let the muffins cool in the pan before removing.
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For the topping:
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In a small bowl, mix brown sugar, granulated white sugar, flour, and shredded coconut with a fork. Add coconut oil and stir until mixture looks like medium grain rice. Set aside for later.
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For the muffins:
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In a medium-sized bowl, beat coconut oil and light brown sugar. Add egg and continue to beat well. Stir in vanilla, mashed bananas and milk, and mix well.
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Sift flour, baking powder and salt. Add flour mixture all at once into wet ingredients. Using a rubber spatula, gently fold flour into wet ingredients but mix only until batter is barely mixed. Streaks and clumps of flour/dough should still be visible. Fold in chocolate chips.
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Fill baking cups 2/3 full. Top the center of each muffin with coconut crumb topping. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
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Notes:
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1. For best banana flavor, use overripe bananas. Over-ripe bananas that have been peeled and frozen are absolutely the best! Just thaw them before use.
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2. All ingredients should be at room temperature.
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3. Be careful not to overmix the batter.
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4. Muffins are best eaten the day of the bake but can be stored in an airtight container up to 3 days. Gently warming muffins will bring out the flavor, if serving them in the days after baking.
