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.
Servings
Ingredients
- 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
Instructions
- 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:
- 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:
- 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:
- 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:
- Gently fold in the semisweet chocolate chips until evenly dispersed throughout the batter.
Fill the muffin cups:
- Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.
- 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.
- 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.