Filed Under: Breakfast | Chocolate | Dessert | Muffin

Banana Espresso Chocolate Chip Muffins

Recipe By Tessa Arias
June 10th, 2016
4.81 from 26 votes
4.81 from 26 votes

Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!

Yield: 12 muffins

Prep Time: 15 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: The combination of banana, espresso, and chocolate is a morning dream!
Texture: Ultra tender, moist, and gooey.
Ease: Super easy, made in less than an hour!
Pros: Some of the tastiest muffins I’ve ever enjoyed.
Cons: None!
Would I make this again? I’ve been making this recipe for over 7 years!

As a kid I always heard adults talking about how fast time passes. It seemed like something that was said during every birthday, holiday, or family event. I never understood why until recently…

Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!

I originally published this Banana Espresso Chocolate Chip Muffins recipe in 2009. Just a few weeks after I graduated high school. That is craziness!!! I remember living in my first place and my roommates thinking I was absolutely insane for taking photos of the muffins I had just made. “Food blogging” wasn’t really a thing yet and I had no idea what I was doing in any aspect of life.

Now, 7 years later, my blog is my full-time business. I’ve graduated from university AND culinary school. I’ve published a cookbook. We bought a house. We have two adorable dogs. It’s pretty crazy how much things can change in what feels like a simultaneously short but also long amount of time.

Throughout all those changes one thing has remained the same… this is one of our all-time favorite muffin recipes!

Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!

And I’ve realized I don’t make them nearly enough. Also, the photos I took for these muffins 7 years ago were HIDEOUS. So new photos and a reminder of how good this recipe tastes was definitely in order.

You can pick up espresso powder online, or in the coffee aisle of some grocery stores. It’s the perfect way to add lots of bold coffee flavor in a pinch. I always keep some on hand because a small amount of espresso flavor also simply enhances the flavor of chocolate in many recipes.

If you can’t get your hands on espresso powder, you can substitute instant coffee powder. Use dark roast if you can and you may need to increase the amount to match the intensity of espresso powder.

4.81 from 26 votes

How to make
Banana Espresso Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!


  • 1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) firmly packed light brown sugar
  • 1 stick (113 grams) unsalted butter, melted
  • 1/4 cup (57 grams) whole milk
  • 1 large egg
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (170 grams) semisweet chocolate chips


  1. Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
  3. In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
  4. Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  5. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
  6. Muffins can be stored in an airtight container for up to 2 days.

Recipe Notes

This recipe is from the book Baked.
Course: Breakfast
Cuisine: American


Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Erika Bodwell — October 7, 2021 at 6:53 am

    I made these yesterday after seeing I had some overripe bananas. I used WS espresso powder and I also added some espresso chips I randomly found in the grocery store. I found them pretty banana/espresso forward because of the chips when I ate one 30 minutes out of the oven. I though they were not very sweet and I knew it was my fault for the chips I added but this AM they were very chocolate forward and so perfect. The moisture content of these muffins is amazing. I think you could add any chips you want and they would turn out wonderfully simple because the base banana muffin recipe is so great. They do not dome up like some muffins because of the banana content but I still think they are so pretty. This is a must try recipe.

    • #
      Emily — October 8, 2021 at 10:14 am

      Love that you tried adding espresso chips as well! So glad you enjoyed this recipe 🙂

  2. #
    Melanie Baker — September 19, 2021 at 5:38 am

    Great taste and I love how moist they are. Will be on the dessert menu at my home.

    • #
      Emily — September 20, 2021 at 4:22 pm

      So happy to hear that!

  3. #
    Shirin — August 13, 2021 at 5:01 pm

    Hi Tessa, i have a question..

    supposedly i make this recipe and pour the batter in a 8×8 inch metal pan instead of muffin tin (i don’t have the muffin tin, but i do have all the other ingredients ready)..
    should i adjust the baking time in the oven?

    • #
      Emily — August 16, 2021 at 10:17 am

      Hi Shirin! We haven’t tried that, but yes, you would need to adjust the baking time. Please let us know how it goes!

  4. #
    April — July 19, 2021 at 6:43 am

    this came out perfect! thanks for the wonderful recipe. this will be my go to recipe for overripe bananas from now on!

    • #
      Tessa — July 19, 2021 at 10:19 am

      Amazing!! I’m so happy to hear that!

  5. #
    Tracy — June 4, 2021 at 11:49 am

    Hi, Tessa…can I used frozen banana for this recipe? And this muffin recipe used baking soda instead of baking powder? So I can immediately baked it and I don’t have to chilled the batter for an hour in the fridge?

    • #
      Tessa — June 4, 2021 at 1:46 pm

      I haven’t tried frozen, but they should be fine once thawed. Just make sure to drain the juice! This recipe uses baking soda, I would not recommend switching it out with baking powder as they are two completely different ingredients. I’ve got a great article that discusses the difference here: There is no need to chill the batter for an hour in the fridge, these are baked immediately. Hope you enjoy your muffins!

  6. #
    Annie Tio Cuison — May 16, 2021 at 8:33 am

    tried the recipe and muffins were sooo yummy!! will make this again.

  7. #
    Lindsay — April 11, 2021 at 2:49 pm

    I made these to switch it up a bit, my husband said, and I quote, “Babe, these are DAMN good!” I have to agree!

    I went with one tsp of espresso powder, but I would recommend two if you want to taste coffee in them. Either way, YUM!

    • #
      Tessa — April 12, 2021 at 9:30 am

      Awesome! I’m so glad you both loved these muffins!

  8. #
    Trisha — April 4, 2021 at 11:51 am

    Super easy and tasty! I had left over cream cheese frosting which put these muffins over the top!

    • #
      Tessa — April 5, 2021 at 10:25 am

      Sounds perfect!!

  9. #
    Collette Ricks — February 21, 2021 at 9:02 am

    I don’t have whole milk. Can I use 1%? oOr, I have buttermilk. Which would be better?

    • #
      Tessa — February 22, 2021 at 2:53 pm

      I would recommend using the 1% milk!

  10. #
    Jessy Daniel — February 8, 2021 at 8:59 am

    The Best Banana Bread Ever!

  11. #
    Crystal Sol Matsu — February 4, 2021 at 7:38 pm

    Hi! I made these and they were soooo yummy. Would it still work if I made it as a bread?

    • #
      Tessa — February 5, 2021 at 10:39 am

      I haven’t tried that but I believe it should work!

  12. #
    Kathleen — January 26, 2021 at 8:37 am

    Perfect I have the bananas and didn’t want to throw them away
    Thank you

    • #
      Tessa — January 26, 2021 at 1:05 pm


  13. #
    alissa — January 2, 2021 at 11:49 am

    these banana muffins are delicious! i halved the sugar (1/4 c. granulated & 1/8 c. brown), added a tsp. of vanilla extract, and used buttermilk instead of whole milk and oil instead of melted butter.
    i also baked them at 400 deg for the first 5 minutes, then 350 deg for 15 mins.
    thanks Tessa for creating such a wonderful, flexible recipe! i loved the the espresso flavour in these muffins 🙂

  14. #
    Gale — November 29, 2020 at 4:27 pm

    I would like to know if I can add some cream cheese to the Banana Chocolate Chip Muffin? How much should I
    add? Please email me the answers,

    Thank you very much,


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