Mocha Chocolate Chip Banana Muffins
Indulge in the rich, irresistible flavors of Mocha Chocolate Chip Banana Muffins—a delightful mash-up of moist banana bread, decadent chocolate, and a hint of bold coffee. Perfect for breakfast, dessert, or an afternoon pick-me-up, these muffins are made with mashed ripe bananas and a combination of cocoa powder and instant espresso for a subtle mocha flavor that pairs beautifully with melty chocolate chips. Ready in just 35 minutes, they’re easy to whip up and bake to perfection, filling your kitchen with an inviting aroma. Serve these tender, coffee-flavored treats warm or at room temperature with a cup of your favorite coffee or tea for a match made in muffin heaven.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 large Ripe bananas, mashed
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.5 cup Butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.75 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Instant coffee or espresso powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Chocolate chips
- 2 tablespoons Milk (optional, if batter is too thick)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the granulated sugar, brown sugar, and melted butter to the mashed bananas, and mix until combined.
Stir in the egg and vanilla extract, ensuring the mixture is well blended.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, instant coffee or espresso powder, baking soda, and salt to evenly distribute dry ingredients.
Gently add the dry ingredients to the wet mixture, folding together just until combined. Be careful not to overmix.
Fold in the chocolate chips. If the batter appears too thick, stir in up to 2 tablespoons of milk to reach a spoonable consistency.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 24.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 219 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
