Banana Chocolate Espresso Muffins

Combine too many ripe bananas and the love of chocolate…..

Combine too many ripe bananas and the love of chocolate and achieve some very tasty muffins!

This recipe utilizes Espresso powder. While I don’t enjoy the taste of coffee, the addition of Espresso enhances the chocolate and the addition is so worth it!

I found this recipe in Volume 1 of the Bake from Scratch cookbook, which has become one of my favorite baking cookbooks!

Banana Chocolate Espresso Muffins

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Recipe by Loreta Wilson / GingerbreadArtist Course: MuffinsDifficulty: Intermediate



The best Banana muffins I’ve ever made, and especially divine with the added chocolate and Espresso powder! Enjoy!


  • 1 cup Semisweet-chocolate morsels (170 grams)

  • 1 1/2 Tablespoons Espresso powder (27 grams)

  • 2 1/4 cups All-purpose flour (281 grams)

  • 3/4 cup Granulated sugar (150 grams)

  • 1 teaspoon Baking soda (5 grams)

  • 1/2 teastpoon Salt (1.5 grams)

  • 1 teaspoon ground Cinnamon (2 grams)

  • 1/2 teaspoon ground Nutmeg (1 gram)

  • 1 1/2 cups mashed ripe Banana (340 grams, approximately 3 bananas)

  • 2 large Eggs

  • 1/2 cup Avocado Oil (112 grams)

  • 1/4 cup Buttermilk

  • 1 Tablespoon Molasses

  • 1 teaspoon Vanilla extract


  • Preheat oven to 350F (176C) and line muffin cups with paper liners or spray with cooking oil.
  • Chocolate-Espresso Mix
  • Combine the chocolate morsels and espresso powder in a double boiler over simmering water.
  • When completely melted, stir and remove from heat, and let cool.
  • Banana Mix
  • In a large mixing bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg.
  • In a medium mixing bowl, combine mashed banana, eggs, oil, buttermilk, molasses, and vanilla.
  • Combine wet ingredients to the dry ingredients, stirring just until moist. Do not over mx.
  • Spoon 1 1/2 cups (330 grams) of banana mixture into a smaller bowl and add the chocolate-espresso mix.
  • Add the banana-chocolate-espresso mixture back into the main banana mixture, but only stir enough to swirl the mixture together. Banana-Chocolate-Espresso muffins - Mixture
  • Spoon batter into prepared muffin tins, filling 2/3 full.
  • Bake
  • Bake for 25-30 minutes, or until a wooden pick comes out clean when inserted into the center of a muffin.
  • Cool in pans for 5 minutes, then remove muffins to a cooling rack. Serve warm or at room temperature.Banana-Chocolate-Espresso Muffins

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