Banana Espresso Chocolate Chip Muffins (Printable)

Moist banana muffins with espresso kick and chocolate chips—perfect for breakfast or snacks.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp 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 tsp vanilla extract
10 - 2 tbsp brewed espresso or strong coffee, cooled

→ Add-ins

11 - 3/4 cup semisweet or dark chocolate chips
12 - Optional: 1/2 cup chopped walnuts

# Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or grease lightly.
02 - Whisk together flour, baking powder, baking soda, and salt in a large bowl.
03 - Mash bananas in a separate bowl. Add sugar, oil or melted butter, eggs, vanilla, and espresso. Mix until well combined.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix.
05 - Fold in chocolate chips and walnuts if using.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Bake for 18-22 minutes until a toothpick inserted into center comes out clean or with few moist crumbs.
08 - Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The espresso amplifies the chocolate flavor instead of making it taste like coffee
  • These stay incredibly moist for days thanks to those mashed bananas doing all the heavy lifting
02 -
  • Overmixing makes muffins tough and sad, so stop as soon as the flour disappears
  • Room temperature ingredients mix together more evenly and create better texture
03 -
  • Adding half a teaspoon of instant espresso powder to the dry ingredients kicks the coffee flavor up without any extra liquid
  • Letting the batter rest for ten minutes before baking gives you taller muffins with better domes

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