| Banana Mocha Chocolate Chip Muffins |
Prep time: 20 Mins
Cook time: 24 Mins
Yields: 15 Muffins
Start your day with a mild coffee jolt from these moist, flavorful banana mocha chocolate chip muffins. The flavor of coffee is present yet subtle which tickles your tongue and the brain for a lovely day ahead. Flax egg will also work as a good egg substitute in this recipe. Whole wheat flour can be used as well.
Ingredients
- 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)
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!
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/banana-mocha-chocolate-chip-muffins-recipe/