Banana Espresso Chocolate Chip Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook: 25 minutes

Tessa Arias

Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!


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One of my ALL time fave muffin recipes for over 7 years!! You gotta make this one :)

As a kid I always heard adults talking about how fast time passes. It seemed like something that was said during every birthday, holiday, or family event. I never understood why until recently…

Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!

I originally published this Banana Espresso Chocolate Chip Muffins recipe in 2009. Just a few weeks after I graduated high school. That is craziness!!! I remember living in my first place and my roommates thinking I was absolutely insane for taking photos of the muffins I had just made. “Food blogging” wasn’t really a thing yet and I had no idea what I was doing in any aspect of life.

Now, 7 years later, my blog is my full-time business. I’ve graduated from university AND culinary school. I’ve published a cookbook. We bought a house. We have two adorable dogs. It’s pretty crazy how much things can change in what feels like a simultaneously short but also long amount of time.

Throughout all those changes one thing has remained the same… this is one of our all-time favorite muffin recipes!

Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!

And I’ve realized I don’t make them nearly enough. Also, the photos I took for these muffins 7 years ago were HIDEOUS. So new photos and a reminder of how good this recipe tastes was definitely in order.

You can pick up espresso powder online, or in the coffee aisle of some grocery stores. It’s the perfect way to add lots of bold coffee flavor in a pinch. I always keep some on hand because a small amount of espresso flavor also simply enhances the flavor of chocolate in many recipes.

If you can’t get your hands on espresso powder, you can substitute instant coffee powder. Use dark roast if you can and you may need to increase the amount to match the intensity of espresso powder.

Recipe Rundown

Taste: The combination of banana, espresso, and chocolate is a morning dream!
Texture: Ultra tender, moist, and gooey.
Ease: Super easy, made in less than an hour!
Pros: Some of the tastiest muffins I’ve ever enjoyed.
Cons: None!
Would I make this again? I’ve been making this recipe for over 7 years!

How to make Banana Espresso Chocolate Chip Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook: 25 minutes

Ingredients

1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) firmly packed light brown sugar
1 stick (113 grams) unsalted butter, melted
1/4 cup (57 grams) whole milk
1 large egg
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (170 grams) semisweet chocolate chips

Directions

Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Muffins can be stored in an airtight container for up to 2 days.

From Baked by Matt Lewis and Renato Poliafito

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
Find Tessa on

25 Responses to “Banana Espresso Chocolate Chip Muffins”

  1. #
    Sara — May 31, 2009 at 3:40 am

    Wow, they look so moist. I love chocolate banana muffins. I make them on an almost weekly basis. I will have to try this recipe out soon.

  2. #
    Tessa — May 31, 2009 at 6:37 am

    Wow you should definitely give this recipe a shot then! Let me know what happens if you do 🙂

  3. #
    The Leftoverist — May 31, 2009 at 9:12 pm

    Thanks for your comment on my blog. I, too, love receiving them. Maybe too much. These muffins look so delicious and it seems like I am ALWAYS trying to use up some mushy bananas.

  4. #
    Tessa — May 31, 2009 at 9:17 pm

    Hahaha comments make me happy. I feel like my bananas go ripe way too quickly. This recipe is perfect for that. Now if only I could find a recipe that utilizes not so fresh berries!

  5. #
    Jen @ MyKitchenAddiction.com — June 1, 2009 at 12:07 am

    You really can't beat muffins made with bananas, chocolate, and espresso – it's got all of my main food groups for breakfast! 🙂

    Thanks for checking out my site!

  6. #
    Tessa — June 1, 2009 at 2:30 am

    Hahaha seriously!

    You’re welcome! Its super cute, I love your photography and the simplicity.

  7. #
    Tiffany — June 1, 2009 at 6:08 am

    This looks amazing, Tessa! I am definitely going to try this!

  8. #
    Tessa — June 1, 2009 at 6:30 pm

    Thank you! Yay I’m glad to hear you’re going to try it 🙂 Let me know how it goes!

  9. #
    Bedroom Talk — June 1, 2009 at 10:40 pm

    I’m for sure trying these out today with a friend. They look great. I was wondering have you ever tried making scones? I have been looking for unique recipes but come up with boring ones, suggestions?

  10. #
    Tessa — June 1, 2009 at 11:51 pm

    Yay!! I hope you and your friend like them! Actually, I've never tried making scones before. I saw Ina Garten make some on Barefoot Contessa one day though and they looked great.

    This is the recipe: http://www.foodnetwork.com/recipes/ina-garten/cranberry-orange-scones-recipe/index.html

    Its got really good reviews! I hope that helps you.

  11. #
    Marta — June 2, 2009 at 8:19 pm

    I’m going to have to get this cookbook because I keep finding amazing recipes from it! These lok lovely and moist! I make about two batches of muffins a week, so I’ll include these in the rotation.

  12. #
    Tessa — June 2, 2009 at 8:59 pm

    Definitely get it! I got mine off Amazon because it was a few bucks cheaper then at Barnes and Nobles and shipping was free! All the recipes are delicious that I’ve tried and there’s a lot of unique ideas.

    I’m glad to hear you’ll be making them! Let me know if you like them 🙂

  13. #
    Bedroom Talk — June 3, 2009 at 8:15 am

    Thank you for the suggestion the muffins and scones were a hit! Apparently guys like scones a lot lol

  14. #
    Tessa — June 3, 2009 at 6:50 pm

    That's great!! I'm happy to hear that 🙂 Hahah guy's taste preferences never cease to surprise me.

  15. #
    Lori — June 11, 2009 at 9:42 pm

    This sounds like a real tastey combination. I like it!

  16. #
    Melinda — June 15, 2009 at 10:55 pm

    Wow, those look so awesome yum…

  17. #
    pixie — June 16, 2012 at 4:41 pm

    THESE ARE WONDERFUL. ive made these about 15 times already:)

  18. #
    Jerrod Hollifield — April 25, 2013 at 5:17 am

    Cranberries are a major commercial crop in certain American states and Canadian provinces (see cultivation and uses below). Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is regarded as an indispensable part of traditional American and Canadian Thanksgiving menus and some European winter festivals.,.

    <With kind thoughts ^**^`"http://www.caramoan.co/caramoan-tour/

  19. #
    Natalie G — August 6, 2013 at 1:08 pm

    These muffins are fantastic!! Thank you for the recipe. I love the espresso powder – it takes “banana muffin” to a whole new level!
    To my dismay, I was out of eggs…so instead of the eggs and the milk, I substituted 1/2 cup Greek vanilla yogurt. Cooked for about 18 min. They rose just fine and came out yummy! 🙂

  20. #
    Robin — June 10, 2016 at 10:21 am

    I can’t wait to try this recipe. They look amazing. I’m always trying new recipes and taking them to work.

    • #
      Tessa — June 12, 2016 at 12:10 pm

      Thanks so much, hope you enjoy!

  21. #
    Sonya — June 20, 2016 at 11:54 am

    I just found your recipe through Pinterest. The muffins look delicious. I was wondering if these could be made without the espresso or coffee substitute. I’m not a coffee drinker, so I just thought I would ask if you thought they would still taste ok. I’ll have to check out the rest of your site. Thanks.

    • #
      Tessa — June 20, 2016 at 3:00 pm

      Of course! Feel free to just omit the espresso powder. Happy baking 🙂

  22. #
    Riya — June 30, 2016 at 9:24 am

    I just made these muffins and I absolutely love them! They’re perfect. Thank you soo much! 🙂

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