Ingredient notes
- Bananas
- Use deeply speckled or blackened bananas for the fullest flavour.
- Coffee
- Dissolve instant coffee completely in the measured hot water.
- Butter
- Soften it to cool room temperature so it creams properly with sugar.
← All recipesMUFFINS · BUTTER & BLOOM RECIPE
Moist Mocha Chocolate Chip Banana Muffins
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Bake moist mocha chocolate chip banana muffins with ripe bananas, coffee and plenty of chocolate. An easy bakery-style breakfast or afternoon treat at home.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Mocha Chocolate Chip Banana Muffins
Rich banana muffins with coffee, vanilla and plenty of chocolate chips for a bakery-style breakfast treat.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.Original handwritten date: February 1, 2015.FROM THE RECIPE NOTES
Why this recipe works
- Very ripe bananas provide moisture, sweetness and strong banana flavour.
- Dissolving the coffee prevents bitter granules in the finished muffins.
- Folding the batter gently keeps the crumb tender rather than dense.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- Use decaffeinated instant coffee for the same mocha character without regular caffeine.
- Semi-sweet, dark or milk chocolate chips can be used according to preference.
Troubleshooting
- The muffins are dense
- Stop folding as soon as the dry streaks disappear and confirm that the baking powder and soda are fresh.
- The centres seem wet
- Banana batter needs time to set. Continue baking and test in a spot without melted chocolate.
Storage and freezing
- Store airtight at room temperature for up to two days or refrigerate for up to five days.
- Freeze individually wrapped muffins for up to three months. Thaw at room temperature or warm gently.
THE BUTTER & BLOOM RECIPE
Mocha Chocolate Chip Banana Muffins
Print-friendly layout- Preparation time
- 27 min
- Cooking time
- 25 min
- Total time
- 57 min
- Yield
- 12 muffins
- Cuisine
- North American
- Updated
Ingredients
- 1 cup butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 to 3 ripe bananas, mashed
- 1 tablespoon instant coffee
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chocolate chips
Detailed directions for Mocha Chocolate Chip Banana Muffins
- Preheat the oven to 375°F (190°C). Line or grease a 12-cup muffin pan.
- Dissolve the instant coffee in the hot water and set aside.
- Beat the butter and sugar until light and creamy. Beat in the egg, mashed bananas, coffee mixture and vanilla.
- In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
- Fold the dry ingredients into the banana mixture just until combined, then fold in the chocolate chips.
- Divide the batter among the muffin cups. Bake for 20 to 25 minutes, until the tops spring back and a tester comes out clean.
Mocha Chocolate Chip Banana Muffins · Visual guide: dissolve, fold gently and bake until the tops spring back - Cool for 5 minutes in the pan, then transfer to a wire rack.
Keywords: mocha chocolate chip banana muffins · moist mocha chocolate chip banana muffins · muffins recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Mocha Chocolate Chip Banana Muffins FAQ
Can I use frozen bananas?
Yes. Thaw them completely and include the liquid released during thawing.
Will these taste strongly of coffee?
The coffee supports the chocolate and adds a mocha note, but banana remains prominent.
