Banana Espresso Chocolate Chip Muffins (Printable version)
Moist banana muffins with espresso and melty chocolate chips, ready in 35 minutes.
# What you need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 2 large ripe bananas, mashed
06 - 2/3 cup granulated sugar
07 - 1/2 cup vegetable oil or melted butter
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons brewed espresso or strong coffee, cooled
→ Add-ins
11 - 3/4 cup semisweet or dark chocolate chips
12 - 1/2 cup chopped walnuts (optional)
# How To:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, mash the ripe bananas thoroughly. Add the sugar, oil or melted butter, eggs, vanilla extract, and cooled espresso. Whisk until smooth and fully combined.
04 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—some small lumps are acceptable. Do not overmix as this will result in dense muffins.
05 - Gently fold in the chocolate chips and walnuts if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18-22 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The espresso intensifies the chocolate while balancing the bananas natural sweetness
- These stay incredibly moist for days, making them perfect for grab and go breakfasts
02 -
- Overmixing the batter will make these tough and rubbery, so stop mixing as soon as the flour disappears
- Room temperature ingredients blend more easily and create a more uniform texture
03 -
- Use bananas that are almost completely brown with spots for the sweetest, most intense banana flavor
- For extra espresso depth, add 1/2 tsp instant espresso powder to the dry ingredients