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 teaspoon 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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4 Responses to “Chocolate Espresso Banana Nut Muffins”

  1. #
    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! :)

  2. #
    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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