Filed Under: Breakfast | Chocolate | Dessert | Muffin

Banana Espresso Chocolate Chip Muffins

Recipe By Tessa Arias
  |  
June 10th, 2016
4.74 from 15 votes
4.74 from 15 votes

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

Yield: 12 muffins

Prep Time: 15 minutes

Cook: 25 minutes

Tessa's 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!

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.

4.74 from 15 votes

How to make
Banana Espresso Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!

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

  1. Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
  3. 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.
  4. 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.
  5. 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.
  6. Muffins can be stored in an airtight container for up to 2 days.

Recipe Notes

This recipe is from the book Baked.
Course: Breakfast
Cuisine: American

 

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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