Banana Espresso Chocolate Chip Muffins (Printable Version)

Moist banana muffins with espresso kick and chocolate chips, ready in 35 minutes.

# What You’ll 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

# Directions:

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 bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, mash the bananas thoroughly. Add sugar, oil or melted butter, eggs, vanilla, and cooled espresso. Whisk until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry mixture. Fold gently with a spatula until just combined, taking care not to overmix as this can result in dense muffins.
05 - 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 just a few moist crumbs attached.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Quick Tips:

01 -
  • The espresso deepens the banana flavor instead of competing with it
  • These stay moist for days unlike regular muffins that dry out
02 -
  • Overmixing makes muffins tough and chewy instead of tender
  • Room temperature espresso prevents the melted chocolate from seizing
03 -
  • Use really ripe bananas almost black for the best flavor
  • Let the espresso cool completely before adding it to your batter

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