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.

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.


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.

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Chocolate Espresso Banana Nut Muffins 16 muffins

Total Time: 45 minutes

Ingredients:

  • 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

Directions:

  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. Add sugars, egg, vanilla and espresso powder and mix until just combined.
  3. 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!)
  4. 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

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6 Responses to “Chocolate Espresso Banana Nut Muffins”

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    1
    Jesica @ Pencil Kitchen — April 10, 2012 at 6:40 am

    I’m telling you! The secret is always espresso! Just kidding, this looks amazing! 🙂

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    2
    Curious Cook — April 13, 2012 at 5:33 pm

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

    • Jessica replied: — April 13th, 2012 @ 11:30 pm

      Of course! Without the espresso, it will still be a yummy batch of chocolate banana nut muffins. Hope your toddler enjoys them!

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    3
    http://www.ionicbathfootdetox.com/ — April 28, 2016 at 8:39 pm

    Quit the sniping. It’s about introducing a sorely-needed degree of professionalism into UK practice. There’s no help for anyone breaking in, but there’s no structure or guidance for anyone who’s bootstrapped themselves past that first hurdle, either. Back in the 90s there was a Screenwriters’ Studio program funded by production companies (including Eon) and public bodies – working producers nominated rising screenwriters for a intensive week of screenings, analysis and mentoring from high-profile industry figures passing through. If non-pros want the same quality of access and education there’s MediaXchange, open to all.

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    4
    http://www.sorethumbsblog.com/ — April 28, 2016 at 9:28 pm

    Beautiful set you have there! And well, why don’t you wear kimono when you work in a Japanese antique shop? You are right about the city there, the staring isn’t as much as it is here in my neighbourhood.By the way, I won those 2 kimono! I also bought the light purple/pink (choice B if I remember correctly) obi, a salmon-colored nagoya, the obi that I had in mind for the brown kimono and a white hanhaba with little flowers in different kinds of brown, also for the brown kimono.Can’t wait to get it in the mail ^_^

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