Banana Mocha Chip Muffins for #MuffinMonday

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These are incredibly tender and absolutely delicious muffins! They have a subtle coffee flavor - even with the addition of a packet of instant espresso (feel free to add another packet if you want to try obtain that obvious coffee punch!). For us, these had just the right amount of chocolate chips sprinkled throughout and the bananas add incredible moisture to the batter.

This was definitely an instant family favorite! A fantastic way to use up some extra ripe bananas - which we seem to always have handfuls of; often on the counter, and always in the freezer bagged and ready to go!

See all of our delicious Muffin Monday recipes! 

Banana Mocha Chip Muffins
Makes 12 regular sized muffins plus 12 mini muffins

3/4 cup butter, melted and cooled slightly
1 1/4 cups sugar
5 Tablespoons strongly brewed coffee
1 large egg
1 1/3 cups mashed ripe bananas (about 3 large)
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 0.9-oz packet of instant espresso (optional)
1/2 cups semisweet chocolate chips

  1. Preheat oven to 350 degrees. You will need 2 muffin tins - for me this made about 1 full regular (12 muffin) sized tin, plus 12 mini muffins, or you could make about 16-20 full sized muffins (you could make 24 regular sized muffins if you under fill the wells; I filled each of mine almost completely full).
  2. In a medium bowl combine the dry ingredients: flour, baking powder, baking soda, instant espresso (if using), and salt. Whisk and set aside.
  3. In another medium bowl combine the melted and cooled butter with the sugar and whisk to combine. Pour in the hot coffee and whisk as you add until mixture is smooth. Whisk in the egg, mashed banana, and vanilla until well combined.
  4. Make a well in the center of the dry ingredients, and add in all of the wet ingredients. Whisk until mixture is just combined, scraping down the sides and bottom to ensure dry ingredients are fully incorporated.
  5. Using a spatula, mix the chocolate chips in until just incorporated. Divide batter between prepped muffin tins. For regular sized muffins - bake about 18-20 minutes, until a toothpick inserted comes out clean. My mini muffins took about 12-13 minutes; start with 10 and then check. Continue baking until they are lightly browned and a toothpick inserted comes out clean.
  6. Cool about 5 minutes in the muffin tins before turning out onto wire racks to complete cooling! 
Recipe adapted from Jolene's Recipe Journal


  1. I'm always looking for ways to use that the bananas that languish at the end of the bunch. Your muffins look ideal, Rebekah!

  2. Always looking for new ways to use those bananas that fill my freezer. Thanks for sharing.

  3. I love espresso combined with chocolate. And what a great way to use up extra bananas.

  4. It has everything I looking for banana, coffee, and chocolate.. That is yummy muffins.

  5. I love coffee and mocha flavors so you know I will be hoarding these to myself.

  6. I really love the addition of coffee to this.


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