These chocolate espresso banana muffins are a delightful treat for breakfast or as a snack. The combination of rich chocolate, bold espresso, and sweet bananas creates a moist and flavorful muffin that is sure to satisfy your cravings. Whether you enjoy them warm out of the oven or save them for later, these muffins are a crowd-pleaser. Plus, they are easy to make, so you can whip up a batch anytime you want a sweet treat.
Ingredients
- 1 and ½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1 cup semisweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the coffee and mashed bananas until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
