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.
Step-by-Step Instructions
Here are the step-by-step method to make these delicious banana mocha muffins.
1. Preheat oven to 400F.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add buttermilk; beat well. Beat in bananas, vanilla and coffee mixture.
4. The final wet mix is ready.
5. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened.
6. Fold in chocolate chips.
7. Line muffin tin/s with paper liner and lightly grease it with non-stick cooking spray.
8. Fill paper-lined muffin cups two-thirds full.
9. 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.
10. Banana mocha chocolate chip muffins are fresh from the oven.
11. Cool 5 minutes before removing from pans to wire racks.
If you tried this Banana Mocha Chocolate Chip Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Banana Mocha Chocolate Chip Muffins
Ingredients
- 4-5 teaspoons instant coffee granules
- 5 teaspoons hot water
- ¾ cup unsalted butter softened
- 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 or 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
- Next time I bake these banana coffee muffins, I will use the 5 teaspoons of coffee granules.
- You may want to add a few teaspoons of water or milk depending upon the consistency of the muffin batter.
- I got only 15 muffins as against the 2 dozen mentioned in the original recipe. Don't know why.
- 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
Devayani says
Loved the way it turned out! Great recipe...especially the baking tip. Although i was using a microwave so it was done in the initial high temp only.
Madhuram says
Thanks for the feedback, Devayani. It's great to know that this recipe works out well in a microwave oven too.
Madhuram says
Do you have any question, Juliana?