Banana espresso chocolate chip muffins made with ripe bananas, butter, espresso powder, and semisweet chocolate chips.

These Banana Espresso Chocolate Chip Muffins came out of a very specific moment—one of those mornings where you’re tired before you’ve even started the day. Coffee’s brewing, but it’s not kicking in fast enough. The bananas on the counter are basically collapsing under their own weight. And you’re standing there thinking, I want comfort… but also caffeine. Sound familiar?

I was originally going to make plain banana muffins. Again. And honestly, that felt a little sad. Banana muffins are great, sure—but sometimes you want more. So I stared at the espresso powder (which I mostly use on weekends when I pretend I’m a café person), and I thought… what if? I wasn’t even totally convinced it would work. Banana and espresso could’ve gone weird. But the smell while they baked? Warm bananas, melted chocolate, and that deep coffee note floating through the kitchen—it felt like a small win.

Now these Banana Espresso Chocolate Chip Muffins remind me of slow mornings, slightly messy kitchens, and that feeling of having something homemade ready when the day hasn’t fully behaved yet. They’re comforting without being boring, and a little bold without trying too hard. Which, honestly, is how I want most things in life to be.

Why you’ll Love these Banana Espresso Chocolate Chip Muffins?

I think the reason these Banana Espresso Chocolate Chip Muffins stick around is balance. They’re sweet, but not sugar-bomb sweet. The espresso adds depth, not bitterness—more like background music than a lead singer. And the chocolate chips? Well, they make sure every bite feels intentional.

They’re also forgiving, which matters more than people admit. Bananas extra ripe? Perfect. Slightly uneven muffin tops? Who cares. Added a few too many chocolate chips because your heart said yes? No regrets. These muffins feel like something you can make on autopilot and still feel proud of—and I don’t say that lightly.

Ingredient Notes

This isn’t a complicated recipe, but a few ingredients really pull their weight in these Banana Espresso Chocolate Chip Muffins.

• Very Ripe Bananas – If they look a little embarrassing, you’re doing it right.
• Granulated + Brown Sugar – The mix gives sweetness and warmth. All white sugar feels flat here.
• Melted Butter – Rich, cozy, and easy. No mixer needed.
• Whole Milk – Keeps the muffins soft and tender.
• Egg – Brings everything together without making things dense.
• All-Purpose Flour – Simple and reliable.
• Espresso Powder – Enhances the chocolate and banana flavor. It doesn’t shout “coffee.”
• Baking Soda – Works with the bananas to give lift.
• Salt – Necessary. Always.
• Chocolate Chips – Semisweet is my go-to, but this is negotiable.

How to Make Banana Espresso Chocolate Chip Muffins?

I don’t overthink these Banana Espresso Chocolate Chip Muffins—and I think that’s part of the charm.

1. I start by preheating the oven to 350°F, mostly because I’ve forgotten before and had to wait around awkwardly. Then I mash the bananas and stir them with the sugars, melted butter, milk, and egg. It looks… messy. Banana batter always does. That’s normal.
2. In another bowl, I whisk the flour, espresso powder, baking soda, and salt. I pour the wet ingredients in and stir just until everything comes together. No more. Overmixing is the fastest way to sad muffins, and I’ve learned that the hard way.
3. Chocolate chips go in last. I fold them gently and stop. Scoop the batter into the muffin cups, about three-quarters full, and bake for 20–25 minutes. When the house smells like a bakery you’d absolutely spend too much money in, they’re probably done.
4. I let them cool for a bit. Sometimes. Sometimes I don’t. Life is about choices.

Storage Options

These Banana Espresso Chocolate Chip Muffins keep well at room temperature for a couple of days in an airtight container. If you want them to last longer, refrigerate them for up to five days. They also freeze beautifully—wrap them well and freeze for up to three months. A quick warm-up makes them feel brand new again.

Variations & Substitutions

This recipe is flexible, which is part of why I keep coming back to it.

• Dark chocolate instead of semisweet? Great.
• Chopped walnuts or pecans? Also great.
• Dairy-free milk? Works.
• Less espresso? Totally fine.
• Sugar sprinkled on top before baking? Bakery vibes.

Ever change a recipe halfway through because the mood shifted? Same energy.

What to Serve With Banana Espresso Chocolate Chip Muffins?

These Banana Espresso Chocolate Chip Muffins don’t need much help, but they play well with:

• A strong cup of coffee (obviously)
• Cold milk
• Greek yogurt if you’re calling it breakfast
• Fresh fruit
• Or… another muffin

No judgment.

FAQ

Do these taste like coffee?
Not really. The espresso just deepens everything else.

Can I skip the espresso powder?
Yes. Still good. Just less dramatic.

Can I make mini muffins?
Absolutely. Just shorten the bake time.

If you’ve got ripe bananas and want something a little more interesting than the usual routine, these Banana Espresso Chocolate Chip Muffins might be exactly what you need. If you bake them, tell me—did you wait for them to cool… or did you “accidentally” grab one warm?

Banana Espresso Chocolate Chip Muffins

Moist banana muffins flavored with espresso powder and studded with semisweet chocolate chips. These banana espresso chocolate chip muffins are rich, tender, and perfect for breakfast, snacks, or dessert.

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Banana Espresso Chocolate Chip Muffins

Servings: 0

Ingredients

• 1½ cups mashed very ripe bananas approximately 4 bananas
• ½ cup granulated sugar
• ¼ cup firmly 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 6 oz semisweet chocolate chips

Instructions

• Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly coat with nonstick cooking spray.
• In a medium bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, milk, and egg. Stir until well blended. Set aside.
• In a separate bowl, whisk together the flour, espresso powder, baking soda, and salt until evenly combined.
• Create a well in the center of the dry ingredients. Pour the banana mixture into the well and gently stir until just combined. Do not overmix.
• Fold the chocolate chips into the batter until evenly distributed.
• Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
• Bake in the center of the oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffin pan from the oven and allow the muffins to cool in the pan for 15 minutes. Transfer the muffins to a wire rack to cool completely.

Notes

To make these banana espresso chocolate chip muffins gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Ensure that the espresso powder and chocolate chips are certified gluten free. Baking time may vary slightly; check for doneness a few minutes early.