Banana Mocha Chocolate Chip Muffins

Banana Mocha Chocolate Chip Muffins: I have always had great success baking with bananas and blueberries. The huge collection of banana recipes and blueberry recipes here in the blog can vouch for that.

Sometimes when I have overripe bananas at home I think that I have done it all and there can't be any more recipes to bake using banana, and yet I find something just like this banana mocha muffins.

I'm neither a coffee addict or coffee hater. Back in India, I used to have 2 cups of coffee every day, one in the morning and one in the evening. After moving to the US that slowly reduced and now it's maybe once or twice a week.

I have used coffee powder in some of my baking recipes especially the ones which are chocolate based because I read that it brings out the flavor of chocolate.

The first time I saw it was in a chocolate cake recipe, and I was very hesitant whether to follow it or not.

It was going to be the very first birthday cake that I was baking for my eldest who was just three then and who wasn't exposed to coffee. I was wondering if it was okay for him to eat that cake, will it give him the jitters, etc.

After further reading, I was assured that the amount of coffee was so negligible that even if one eats the entire cake one may not get jitters from the coffee but a sugar rush from all the sugar in the cake and the frosting.

The first cake that I made is the best cake till date and it's the eggless chocolate cake I had made using silken tofu as an egg substitute.

Ever since I have used small portions of coffee in some of my recipes and they have all tasted great. So when I stumbled upon this banana coffee muffin recipe, I had to give a try because I haven't used the combination of banana and coffee.

The chocolate cakes/brownies I have baked so far were predominantly chocolate flavored, and the coffee I used did not overpower the chocolate flavor.

However, these muffins didn't have chocolate except for the chocolate chips so I wasn't sure how much of a coffee flavor would be ok for me. I used four teaspoons of instant coffee granules instead of 5 mentioned in the original recipe.

These mocha banana muffins were perfect. I got a hint of the coffee flavor, and it didn't mask the banana flavor. We were able to tell that it was a banana coffee combination and it was heavenly.

Start your day with a mild coffee jolt from these moist, flavorful banana mocha muffins. The flavor of coffee is present yet subtle which tickles your tongue and the brain for a lovely day ahead.

How To Make Banana Mocha Chocolate Chip Muffins?

Here are the step-by-step method to make these delicious banana mocha muffins.

Recipe

Banana Mocha Chocolate Chip Muffins

Madhuram

Start your day with a mild coffee jolt from these moist, flavorful banana mocha chocolate chip muffins. The flavor of coffee is present yet subtle which tickles your tongue and the brain for a lovely day ahead. Flax egg will also work as a good egg substitute in this recipe. Whole wheat flour can be used as well.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Total Time 44 minutes mins

Course Muffins

Cuisine American

Servings 15 Muffins

Calories 161 kcal

Cook ModePrevent your screen from going dark

Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

• ▢ 4-5 teaspoons instant coffee granules
• ▢ 5 teaspoons hot water
• ▢ ¾ cup softened butter (unsalted)
• ▢ 1 and ¼ cups granulated sugar
• ▢ ¼ cup buttermilk (for 1 egg)
• ▢ 1 and ⅓ cup mashed banana
• ▢ 1 teaspoon vanilla extract
• ▢ 2 and ¼ cups all-purpose flour
• ▢ 1 and ½ teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 and ¼ cup semi-sweet chocolate chips
• ▢ 1-2 tablespoons milk/water (optional)

Instructions

• Preheat oven to 400F. Line muffin tin/s with paper liner and lightly grease it with non-stick cooking spray.
• In a small bowl, dissolve coffee granules in hot water and set it aside. I used 4 teaspoons of coffee powder instead of 5 mentioned in the original recipe.
• In a large bowl, cream butter and sugar until light and fluffy. Add buttermilk; beat well.
• Beat in bananas, vanilla and coffee mixture.
• Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened.
• Fold in chocolate chips.
• Fill paper-lined muffin cups two-thirds full. Bake for 12 minutes at 400F and reduce the temperature to 350F and bake for another 12 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks.

My Notes

1. Next time I bake these banana coffee muffins, I will use the 5 teaspoons of coffee granules.
2. You may want to add a few teaspoons of water or milk depending upon the consistency of the muffin batter.
3. I got only 15 muffins as against the 2 dozen mentioned in the original recipe. Don't know why.
4. Recently I made a pineapple carrot muffin recipe which was a bakery recipe and saw that they bake muffins at a higher temperature for a couple of minutes and then lower the temperature and finish baking it and that gives a nice dome like and slightly crunchy topping and brownness to the muffins. Ever since I have started following that tip while baking muffins and it's awesome!

Nutrition

Serving: 15gCalories: 161kcalCarbohydrates: 36.6gProtein: 2.4gFat: 1gSaturated Fat: 0.5gCholesterol: 1mgSodium: 175mgPotassium: 77mgFiber: 1gSugar: 19.1g

Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!