Double Chocolate Coffee Banana Muffins
By May Eighty Five
This recipe and blog come from Christopher Rivest of May Eighty Five. Christopher is a self-taught home cook who has a real passion for food, entertaining and photography. Currently living in Calgary, Alberta, he is heavily inspired by his French-Canadian background. His recipes are simple but elevated, and focus on using fresh, local and accessible ingredients. On his website (MayEightyFive.com), you will find a collection of flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. He also shares easy tablescape ideas, simple DIY projects as well as tips for creating a beautiful home. You can find Christopher on Instagram at @may.eighty.five.
Have you ever stopped and taken a moment to think; where does wheat come from? It’s an ingredient that is incorporated into almost all my recipes and honestly, I’ve always taken it for granted. But where does it come from? Life’s Simple Ingredient has a website with tons of educational resources and recipes. I’ve been learning so much about all the health benefits of wheat but also learning how hard so many Canadian farmers work to make sure our grocery store shelves are stocked with all wheat products.
Check out these two interesting articles to learn more about where wheat comes from, and all the hard work that goes into growing this essential ingredient:
Wheat Farmers: The Backbone of Bread
Who, What, When, Where, Wheat: The 5W’s of Life’s Simple Ingredient
I’m so excited to share another recipe in collaboration with Life’s Simple Ingredient. These Chocolate Coffee Banana Muffins are the perfect sweet treat with a combination of deep and decadent flavors. I was inspired to create this recipe by combining a few of my favourite things; banana bread, chocolate chunks, and coffee cake. The result is delicious banana mocha-flavored double chocolate muffins, perfect for the whole family. But do make sure to use decaf coffee for a kid-friendly option. I don’t want to be responsible for having your kids bouncing off the walls…
Why you’ll love these coffee cake banana muffins
This banana muffin recipe is the perfect way to use up a few overripe bananas. For this recipe, I used two mashed bananas, but you can add a third if you want that extra banana flavour.
They are the perfect little treat in the morning and make for a great afternoon snack. There is just something about the combination of banana with the coffee flavor, plus the chocolate flavor that all work so well together.
Adding coffee is a great way to bring out a more intense chocolate flavor in recipes. If you love coffee flavored baked goods, you have to try these Small Batch Coffee Brownies.
I decided to add some chocolate chunks to make these double chocolate banana muffins. For personal preferences, I used milk chocolate chips (or semi-sweet chocolate chips). If you use dark chocolate, it might pull out the bitter flavors of the coffee… and you don’t want that.
If you like this banana mocha muffin recipe, try these other easy muffin recipes:
Double Chocolate Coffee Banana Muffins
PREP 10M | BAKE 20M | ENJOY IN 30M
Makes 12 servings
Ingredients
2 bananas
4 tbsp melted unsalted butter
1 tsp vanilla extract
1/2 cup white sugar
1 tbsp olive oil
1 egg, at room temperature
1/3 cup milk (dairy free options work great)
1 tbsp instant coffee granules or instant espresso powder
1/4 cup cacao powder
1 cup white whole wheat flour
1/4 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder
½ cup chocolate chunks, with extra for topping your muffins (optional)
Preparation
- Preheat oven to 375°F.
- To start, peel your bananas and break them into chunks. Add them to a large mixing bowl and with a fork, mash your bananas.
- Then add the vanilla, half cup of sugar, milk, olive oil, egg and melted unsalted butter to your mashed bananas in the large bowl. Mix well with a wooden spoon or whisk to make sure the ingredients get well combined.
- Add in the cocoa powder and instant coffee powder to the banana mixture. Mix again until incorporated.
- In a separate bowl, combine the dry ingredients. Add in the whole wheat flour, salt, baking soda and baking powder. Gently whisk to combine.
- Next, gradually add the flour mixture to the wet ingredients and stir until there are no more visible traces of flour.
- Finally, fold in the chocolate chunks.
- Divide the batter among 12 paper liners in a prepared muffin tin, filling them 3/4 full.
- Add an extra 3-4 chocolate chunks on top of the muffin (optional).
- Place in the preheated oven and bake for 20 minutes at 375°F, or until a toothpick comes out clean when testing the center of a muffin.
- Place on a cooling rack for a few minutes before enjoying.
FAQs and Variations
Can I use a dairy-free alternative?
Yes! I made these with macadamia nut milk, but you can use almond milk or soy milk as well!
Looking to add an extra depth to the flavor?
Swap out the white sugar for brown sugar!
Do I have to use chocolate chunks?
No, you can use chocolate chips, mini chips or even chopped pecans for some extra crunch.
How long will these muffins last?
Store them in an airtight container for up to 5 days. You can also place it in a freezer bag and freeze it for up to 3 months.
