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.
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, but 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.
How To Make Banana Mocha Chocolate Chip Muffins?
Here are the step-by-step method to make these delicious banana mocha muffins.
Banana Mocha Chocolate Chip Muffins Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||24 Mins||15 Muffins|
- 4-5 teaspoons instant coffee granules
- 5 teaspoons hot water
- 3/4 cup softened butter (unsalted)
- 1 and 1/4 cups granulated sugar
- 1/4 cup buttermilk (for 1 egg)
- 1 and 1/3 cup mashed banana
- 1 teaspoon vanilla extract
- 2 and 1/4 cups all-purpose flour
- 1 and 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup semi-sweet chocolate chips
- 1-2 tablespoons milk/water (optional)
- 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.
- 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!
|Per Serving||% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0.5g||2%|
|Trans Fat 0%|
|Total Carb 36.6g||13%|
|Dietary Fiber 1g||3%|
|Vitamin D 0mcg – 0%|
|Calcium 13mg – 1% | Iron 1mg – 6%|