These espresso banana chocolate chip muffins are a whole new twist on the classic banana bread muffins. What I like about this recipe is that every special ingredient has a role in making this a super flavorful muffin. The chocolate chips make it sweet and gooey, the banana makes it soft, the espresso makes it a little bitter which balances out the sweetness of the chocolate chips. You could easily eat the whole batch in one sitting.
For this recipe I used instant coffee instead of instant espresso because its what I had on hand. But preferably you will want to use instant espresso as it has a stronger flavor.
You can also add some walnuts if you want more texture. Although the recipe below is nut free.
Espresso Banana Chocolate Chip Muffins
Ingredients
- 4 very ripe medium bananas mashed
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 stick melted unsalted butter
- 1/4 cup whole milk
- 1 egg
- 1 1/2 cups flour
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees
- Prepare cupcake tin with cupcake wrappers
- In a medium mixing bowl, mash the bananas until there are small clumps.
- Then add in the sugars, butter, milk, and egg until incorporated. Set aside.
- In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt.
- Gradually pour in the dry ingredients (flour mixture) into the wet ingredient (banana mixture)and stir until combined. Careful not to over mix.
- Then turn off the mixer and add in the chocolate chips by hand until it is fully incorporated.
- Fill each cupcake liner to about 3/4 full.
- Bake for about 20-25 mins
- Let it cool and enjoy!
