Espresso Banana Chocolate Chip Muffins ♡ Bake With Me

espresso powder

🥗Healthier: decaf espresso powder

💰Cheaper: instant coffee

Instant coffee can provide a similar flavor at a lower cost.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips provide a richer flavor.

Preheat the oven to 425°F (218°C).

In a large bowl, mash the bananas until smooth.

Add the melted butter and dark brown sugar to the mashed bananas and mix until well combined.

In a separate bowl, beat the egg and then add the vanilla extract and milk, mixing well.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and espresso powder.

Combine the wet ingredients with the banana mixture, stirring until just combined.

Gradually fold in the dry ingredients until no streaks remain, being careful not to overmix.

Gently fold in the chopped chocolate and pecans until evenly distributed.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake at 425°F (218°C) for 5 minutes, then lower the heat to 350°F (177°C) and bake for another 16-18 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens