Banana Espresso Chocolate Chip Muffins (Printer-Friendly)

Moist banana muffins infused with rich espresso and loaded with chocolate chips for a perfect breakfast or snack.

# 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 chocolate chips (semisweet or dark)
12 - 1/2 cup chopped walnuts (optional)

# How-To Steps:

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 mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, mash the ripe bananas thoroughly. 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. The batter should remain slightly lumpy—do not overmix or the muffins will become tough.
05 - Gently fold in the chocolate chips and walnuts if using, distributing them evenly throughout the batter.
06 - Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Use an ice cream scoop for consistent portioning.
07 - Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden and spring back lightly when touched.
08 - Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The espresso deepens the banana flavor instead of overpowering it
  • These stay incredibly moist for days, unlike typical muffins that dry out
  • They walk the perfect line between breakfast acceptable and dessert worthy
02 -
  • The espresso must be completely cooled before adding it to the wet ingredients or it can partially cook the eggs
  • These actually taste better on day two when the flavors have had time to meld together
  • Dont worry if the tops crack slightly—thats a sign they rose properly and will be beautifully tender inside
03 -
  • Use the darkest bananas you can find—black spots are your friend and mean maximum sweetness and moisture
  • Grate a little cold butter over the tops the last 2 minutes of baking for a bakery-style finish

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