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.
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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.