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Chocolate Espresso Banana Muffins

Rich Chocolate Espresso Banana Muffins Recipe: Indulge in mocha-flavored treats packed with bananas and dark chocolate chips. Bake now and satisfy your cravings!

Moist banana, rich espresso, and decadent chocolate come together in a match made in heaven. These Chocolate Espresso Banana Muffins are a treat for the senses, with flavors that will transport you to a cozy coffee shop on a lazy morning.

Ready Time

35 mins


9 servings


  • 3 large ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup strong brewed espresso
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon


Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, but only fill 9 of them.

Set the remaining 3 liners aside.

In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

In a large bowl, whisk together melted butter, eggs, and vanilla extract.

Add the mashed bananas to the wet ingredients and whisk until smooth. Add the brewed espresso to the wet ingredients and whisk until combined.

Add the dry ingredients to the wet ingredients and stir until just combined.

Do not overmix. Fold in the chocolate chips, baking soda, and cinnamon until they’re evenly distributed throughout the batter.

Divide the batter among the 9 muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.


Use very ripe bananas for the best flavor and texture. Don’t overmix the batter, as it can lead to dense muffins.

If you don’t have brewed espresso, you can substitute it with 1-2 tablespoons of instant espresso powder mixed with 1 tablespoon of hot water.

Make sure to not overbake the muffins, as they can dry out quickly. Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

These muffins are perfect for breakfast or a mid-morning snack.

Nutrional Value

  • Calories: 342
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 2g
  • Sugars: 24g
  • Protein: 4g
Chocolate Espresso Banana Muffins
Chocolate Espresso Banana Muffins

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