Mashed bananas, espresso powder, and chocolate chips come together for bold, moist muffins with a cozy coffee shop twist.

this recipe

I’ll be honest—these muffins were born out of pure guilt.

You know that awkward moment when you realize the bananas you promised you’d use for smoothies are now so brown they’re basically fermenting on your counter? That was me. Again. Only this time, instead of chucking them in the freezer (where good intentions go to die), I decided to actually bake something.

I didn’t want plain banana bread though. Too expected. And I wasn’t exactly in the mood for super sweet either. Then I remembered the little jar of espresso powder I bought months ago thinking I’d be a fancy barista at home. Spoiler: I wasn’t.

So I grabbed it, tossed it in the batter with some chocolate chips, and well… the result? These banana espresso chocolate chip muffins were the happy accident my caffeine-deprived soul didn’t know it needed. Moist, rich, a little dramatic—in the best way. I ate two standing over the sink.

Why You’ll Love This Banana Espresso Chocolate Chip Muffins Recipe?

First off, they’ve got range. Breakfast? Yup. Afternoon snack with a cup of coffee? Definitely. Midnight nibble when you’re pretending to just “check the fridge”? Been there.

What makes these stand out is the espresso—it’s not overpowering, just enough to deepen the flavor and make the chocolate sing. Like, imagine banana bread had a flirty affair with a mocha. That’s these muffins.

And they’re low-fuss. One bowl for wet stuff, one bowl for dry, boom—you’re halfway there. No mixer. No drama. Just some good old-fashioned whisking and folding and a hot oven that does the rest.

Ingredient Notes:

Before you dive in, let’s talk through what’s going on in this muffin madness:

• Ripe Bananas: Like, really ripe. If they’re ugly, they’re perfect. The spottier, the sweeter.

• Espresso Powder: Don’t worry, it’s not like taking a shot of coffee. It just adds depth—think “mature banana muffin” vibes.

• Melted Butter: I could pretend I use it because of the flavor (I do), but let’s be real—no softening = less time between you and muffins.

• Brown + White Sugar: Brown sugar brings the mood, white sugar brings the sparkle. Together, they’re muffin gold.

• Chocolate Chips: Use whatever kind you love. Semisweet keeps things balanced, but if milk chocolate speaks to you—go for it.

How To Make Banana Espresso Chocolate Chip Muffins?

Step 1: Preheat & Prep
Crank your oven up to 350°F. Grab your muffin tin and either line it with muffin cups or spray the heck out of it. No one wants stuck muffins.

Step 2: Mix the Wet Stuff
In a medium bowl, mix the mashed bananas, white sugar, brown sugar, melted butter, milk, and egg. Yeah, it might look a little weird at first—just go with it. It’s part of the journey.

Step 3: Mix the Dry Stuff
In another bowl, whisk the flour, espresso powder, baking soda, and salt. I know it’s tempting to just dump it all together, but this step helps avoid weird baking soda pockets later. Trust me.

Step 4: Combine Gently
Make a little well in the dry ingredients, pour in the wet stuff, and stir until just combined. Don’t overmix. Lumpy batter = happy muffins.

Step 5: Fold in Chocolate Chips
This is the best part. Try not to eat them straight out of the bowl… or do. I won’t judge.

Step 6: Fill & Bake
Scoop the batter into your muffin cups about ¾ full. Bake for 20–25 minutes, or until a toothpick (dodging the chocolate) comes out mostly clean.

Step 7: Cool… or Don’t
Let them sit in the pan for 15 minutes (if you can resist). Then move to a wire rack to cool—or eat one warm and melty like I did. Twice.

Storage Options:

These keep well on the counter in a sealed container for about 3 days, but let’s be honest—they rarely last that long.

Want to stretch the joy? Wrap each one individually in plastic wrap, pop ‘em in a freezer bag, and stash in the freezer. Warm up in the microwave for 30 seconds when needed. Muffin therapy, on demand.

Variations and Substitutions:

You don’t always have the perfect pantry. I get it. Here’s how to roll with it:

• No espresso powder? You’ll lose a little richness, but they’ll still be tasty. Maybe toss in a dash of cinnamon instead?

• No dairy? Use almond milk and coconut oil or plant-based butter.

• Extra texture? Fold in chopped walnuts or pecans for a crunch.

• Feeling bold? Add a swirl of Nutella before baking. I did that once and ohhh boy.

What to Serve with Banana Espresso Chocolate Chip Muffins?

• Coffee or espresso: Obvious. The dream team.

• Vanilla yogurt: Adds creaminess and makes you feel like you’re being healthy.

• A dollop of peanut butter: Just try it. You’ll never go back.

• Leftover muffin, toasted, with butter: Game. Changer.

Frequently Asked Questions:

Can I make this into banana bread instead?
Yep! Just dump the batter into a greased loaf pan and bake for 50–60 minutes. It’ll be denser, but just as delish.

I don’t like coffee—will I still like these?
The espresso isn’t overpowering. It just brings out the chocolate. But skip it if you’re nervous—it’s not a dealbreaker.

Can I halve the recipe?
Sure, but you’ll regret not making the full batch. Just saying.

So… are you already eyeing your sad bananas on the counter? Good. That’s your sign.

These banana espresso chocolate chip muffins are everything I want in a treat: no-fuss, big flavor, and a little mood boost with every bite. If you try them (and I hope you do), let me know. Better yet—tell me what weird twist you added. I’m always up for a remix.

Go bake something that smells like a hug.

Keep the Flavor Coming – Try These:

Ham And Cheese Hash Brown Casserole

Pumpkin Pecan Cobbler

Alabama Fire Crackers

Banana Espresso Chocolate Chip Muffins

Moist and flavorful banana muffins enhanced with espresso and semisweet chocolate chips. A perfect blend of rich coffee notes and ripe banana sweetness in every bite.

PRINT PIN REVIEW SAVE Saved!

Servings

Ingredients

1x2x3x

• 1½ cups mashed overripe bananas (approximately 4 medium bananas)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup 1 stick unsalted butter, melted
• ¼ cup whole milk
• 1 large egg
• 1½ cups all-purpose flour
• 1 teaspoon instant espresso powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup approximately 6 oz semisweet chocolate chips

Cook ModePrevent your screen from going dark

Instructions

 

1. Preheat the oven to 350°F (175°C). Prepare a standard muffin tin by lining with paper muffin liners or applying a light coating of nonstick cooking spray.

Combine the wet ingredients:

1. In a medium mixing bowl, stir together the mashed bananas, granulated sugar, light brown sugar, melted butter, whole milk, and the egg until fully incorporated. Set the mixture aside.

Prepare the dry ingredients:

1. In a separate bowl, whisk together the all-purpose flour, instant espresso powder, baking soda, and salt until evenly distributed.

Incorporate the wet and dry mixtures:

1. Create a well in the center of the dry ingredients and pour the banana mixture into it. Gently stir the contents together until just combined, avoiding overmixing.

Add the chocolate chips:

1. Gently fold in the semisweet chocolate chips until evenly dispersed throughout the batter.

Fill the muffin cups:

1. Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.
2. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
3. Cool the muffins in the tin for 15 minutes before transferring them to a wire rack to cool completely.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure that your espresso powder and chocolate chips are certified gluten-free, as some brands may process them in facilities with gluten-containing products.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/