Chocolate Espresso Banana Nut Muffins

Chocolate Espresso Banana Nut Muffins

For the past few weeks, I’ve been teasing Trevor with this recipe. As a dedicated espresso drinker, he loves it when I incorporate it into my baking and every time I pulled out my mixing bowl, he’d asked if I was going to make the muffins I kept talking about.

“Not this time,” I’d answer with a grin on my face. Yes, I’m a horrible person, but at the time there were other recipes that had my full attention.

Chocolate Espresso Banana Nut Muffins

I really wanted to make these so we could enjoy them during the work week when the caffeine would benefit us the most, but last Saturday I had no other recipe in mind and was standing in my kitchen, in the mood to bake something new.

Now that I’ve made these, I realize that should have made them sooner. Waaaaaay sooner. If Trevor and I weren’t already engaged, I’m pretty sure he would have gotten down on one knee after his first bite.

Chocolate Espresso Banana Nut Muffins

Unlike Trevor, I’m not an espresso drinker, but that doesn’t mean I didn’t eat my fair share when they were fresh from the oven. Now I just have to find a way to make them last the rest more than three days.

Chocolate Espresso Banana Nut Muffins


  • 1/3 cup vegetable oil
  • 3 ripe bananas, mashed + 1/2 a banana, sliced finely
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp of vanilla
  • 1 1/2 tbsp espresso powder
  • 1 1/2 cups of flour
  • 1 tsp of baking soda
  • Dash of salt
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts


  1. Preheat the oven to 350*F. Grease a muffin pan or line with baking liners.
  2. In a large bowl, mash the first 3 bananas with a fork or a potato masher. Add oil and mix well.
  3. Add sugars, egg, vanilla and espresso powder and mix until just combined.
  4. In a separate bowl, whisk together flour, baking soda and salt. Add walnuts and chocolate chips. Combine wet ingredients with dry ingredients and stir until just combined (do not over-mix!)
  5. Fill the muffin tin 3/4 full of muffin batter and garnish with a banana slice or two. Bake in the oven for 10-12 minutes until the tops of the muffins are golden brown.

Recipe adapted from TheKnottyGirl

Chocolate Espresso Banana Nut Muffins

4 comments on “Chocolate Espresso Banana Nut Muffins”

  1. I’m telling you! The secret is always espresso! Just kidding, this looks amazing! ๐Ÿ™‚

  2. Yum!!! I’m so trying this. btw, if I omit the espresso while making a batch for my toddler, will it still taste good?

Leave a Reply

Your email address will not be published. Required fields are marked *