You’ll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!
If you are the kind of person who enjoys banana muffins, coffee, and chocolate chips, then you will LOVE these absolutely delicious Banana Espresso Chocolate Chip Muffins!
They’re packed with flavor, incredibly SIMPLE to make, and will be a perfect treat for a breakfast, brunch buffet, or afternoon snack!
I love banana muffins of all kinds… but if you add in some chocolate chips, and just a smidge of espresso powder giving them an extra level of flavor… whoa… those sounded like muffins I wanted to try!
I found the original recipe on Pinterest and decided to whip up a batch to have around for breakfast or a yummy snack!
The muffins have excellent flavor, and were super EASY to prepare! The tiny bit of espresso powder in this recipe enhances the chocolate flavor, and does NOT overpower the muffins, by the way! Here’s how to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Banana Espresso Chocolate Chip Muffins
First thing to do (try not to break a sweat!) is preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray.
Next, place some really ripe peeled bananas in a large mixing bowl, and mash them “silly” with a fork (use really ripe bananas, cause they are much sweeter!).
Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer, just use a spoon!)
In a large separate bowl, combine the flour, baking soda, salt, and espresso powder. Whisk them together. Create a well right in the middle of the dry ingredients, then carefully pour in the banana mixture, and stir to combine.
Add the chocolate chips (I used mini chips), and fold them into the batter, stirring only until ingredients are combined.
Bake The Muffins
Divide the muffin batter equally between the muffin cups. The mixture should fill each cup about 3/4 of the way full. Place the muffins in a preheated 350 degree oven on the middle rack.
Bake them for between 20 and 25 minutes (oven temps very greatly- mine were ready at 22 minutes).
Test their doneness by inserting a toothpick into center of muffin. If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color.
Once the banana muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack.
After 15 minutes, transfer the banana muffins from the pan to the wire rack, and let them finish cooling down.
When you’re ready to enjoy these truly tasty banana muffins, pour yourself a big mug of coffee or tea, or even a tall glass of cold milk, and sink your teeth into them! I really think you’re gonna LOVE ’em!
If you enjoy muffins like we do, I’m confident you’ll like these yummy, unique muffins for breakfast or a quick snack.
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a blessed day! May it be filled with JOY!
Looking For More MUFFIN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes to check out, including:
- Banana Crumb Muffins
- Carrot Cake Muffins
- Chocolate Chip Muffins
- Dark Chocolate Almond Chia Muffins
- Blueberry Crumble Muffins
- Gingerbread Muffins
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Recipe Source: Tessa, at https://www.handletheheat.com/banana-espresso-chocolate-chip-muffins/
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 4 medium bananas , very ripe (approx. 1.5 cups)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar , firmly packed
- 1/2 cup butter ,(1 cube) melted
- 1/4 cup whole milk
- 1 egg (large)
- 1½ cups all purpose flour
- 1 teaspoon instant espresso powder , see Tip
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray. Place really ripe bananas in a large mixing bowl, and mash them "silly" with a fork. Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer; use a spoon!)
In a separate, large bowl, combine flour, baking soda, salt, and espresso powder. Whisk together. Create a well right in the middle of the dry ingredients, then pour in the banana mixture, and stir to combine. Next add the chocolate chips (I used mini chips), and fold them into the batter, only until ingredients are combined.
Divide the muffin batter equally between prepared muffin cups. The mixture should fill each cup about 3/4 of the way. Place muffins in preheated oven on the middle rack. Bake them for 20 to 25 minutes (oven temps very greatly- mine were ready at 22 minutes). Test their doneness by inserting a toothpick into center of muffin. If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color. Once the muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack. After 15 minutes, transfer muffins from the pan to the wire rack, and let them finish cooling down. Serve... and ENJOY!
TIP: If you don't have access to instant espresso powder, you can substitute 2 teaspoons of very finely ground dark roast coffee.
Here’s one more to pin on your Pinterest boards!