Banana Espresso Chocolate Chip Muffins

I had four very sad looking bananas on my kitchen counter that needed to be used. Instead of the regular banana bread that I usually make, I was looking for something different. I remembered seeing this recipe in my Baked cookbook and knew I had to try it. These muffins are super moist, exploding with chocolate chips, and a touch of delicious coffee flavor. The perfect way to start your busy day! If you are like me and seem to always be running out the door to work (I swear, it doesn’t matter how early I get up!) these muffins are the perfect choice. The banana flavor intensifies if you tightly individually wrap these muffins in plastic wrap. So no more excuses! You are never too busy for breakfast. Make these the night before and grab one as you are running out the door. 🙂

Banana Espresso Chocolate Chip Muffins


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Ingredients:

  • 1 1/2 cups mashed, very ripe bananas (about 4)
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup whole milk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips


Directions:

  1. Preheat the oven to 350 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg; set aside.
  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 just until combined. Fold in the chocolate chips.
  4. Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the 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.

Source: Baked: New Frontiers in Baking

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13 Responses to Banana Espresso Chocolate Chip Muffins

  1. What a wonderful flavour combination! I wish i had a muffin to go with my tea :D.
    I was having a look at the new Baked Cookbook last weekend, there are some great things in there.
    *kisses* HH

  2. I have some sad-looking bananas on my counter as we speak! These muffins will be their fate!

  3. ezsrecipes says:

    Your muffins look yummy. We’re going to have a house guest soon, so I am trying to think of things to have around the house since I am going to have an extra mouth to feed. Something like this may do the trick. Okay, on to look at the s’mores cookies I caught a glimpse of!

  4. Lauren says:

    It’s amazing what a little bit of espresso powder will do for a baked good. These muffins sound great! Gorgeous photos, by the way :).

  5. lisa says:

    Could you use regular coffee? Or a flavored coffee for these?

    • Christina says:

      Hmmm…I don’t think that would work. I was trying to figure out what you could substitue it for and I am at a loss. If there were water in the ingredients I would say to try that, but since there is no water, I would stick with the espresso powder. I bought mine at williams sonoma but I they do sell it in select grocery stores. You can also omit the espresso powder and just have the banana chocolate chip muffins. 🙂

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  10. 1/2 cup whole milk? Do you think it would work if I skipped that and the powdered espresso and just tipped in half a capuccino instead 🙂

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