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1
Preheat the oven to 350F.
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2
Lightly grease a 12-cup muffin pan and insert muffin liners in each cavity.
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3
Sift together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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4
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on low speed until it is soft.
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5
Add the brown sugar and beat at medium speed until fluffy.
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6
Add the eggs, one at a time, beating well after each addition.
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7
Next add the bananas, coconut, sour cream, and lemon juice and mix briefly until they are incorporated.
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8
Stop the mixer and slowly add half the flour and spice mixture.
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9
Mix a little on slow, then add the rest and mix until incorporated.
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10
Take the bowl off the mixer, and fold in the walnuts and chocolate chips.
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11
Use a ladle to scoop the batter into the muffin cups.
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12
Bake at 350F for about 25 minutes.
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13
The muffins should rise in a domed shape and are ready when a toothpick inserted into the center of a muffin comes out clean with a few crumbs but no batter.
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14
When the muffins are done, take them out of the oven and sprinkle over each one the grated milk chocolate, which will melt as a topping.
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15
Remove them from the pan with the wrapper still attached and serve on a platter with fresh fruit.
