Banana Espresso Chocolate Chip Muffins (Printable)
Moist banana muffins with espresso kick and chocolate chips
# What You’ll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp 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 tsp vanilla extract
10 - 2 tbsp brewed espresso or strong coffee, cooled
→ Add-ins
11 - 3/4 cup chocolate chips (semisweet or dark)
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 butter or cooking spray.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, mash the ripe bananas thoroughly with a fork. Add the sugar, oil or melted butter, eggs, vanilla extract, and cooled espresso. Whisk until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined—stop as soon as the flour disappears. Do not overmix or muffins will become tough.
05 - Fold in the chocolate chips and chopped walnuts if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Use a scoop or spoon for consistent portioning.
07 - Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched lightly.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The espresso amplifies the banana flavor instead of competing with it, creating this deep caramel note that keeps people guessing
- They're impossibly moist thanks to those overripe bananas you've been meaning to use, with a tender crumb that never feels heavy
02 -
- Overmixing is the enemy here—those lumps will bake out, but overworked flour creates tough, rubbery muffins every time
- If your espresso is still warm when you add it, the eggs can start to cook in the bowl, so give it those few minutes to cool completely
03 -
- Buy extra bananas when they're on sale and freeze them once they're fully ripe—they mash even easier when slightly thawed and you'll always be ready to bake
- The espresso adds depth but not an obvious coffee flavor, so even people who swear they don't like coffee usually love these