We’ve all been there. The age old story where you buy bananas, forget about those bananas, and then end up with some very overly ripe bananas, but it feels wasteful to throw them away. That’s what inspired me to create this recipe (and pretty much every other banana recipe on my website). I already have a few recipes for banana bread, banana crepes, and banana bars – so I wanted to try something new. That’s how these chocolate espresso banana muffins came to be!
These muffins may have banana in them, but that’s not the main flavor profile. These are super rich and chocolatey, with a subtle hint of coffee that makes them reminiscent of dark chocolate. The bananas add great texture, and some sweetness while keeping them WW friendly. These are great switch up from typical banana, breads, and make for a really yummy breakfast or dessert. Unsurprisingly, they go great with a cup of coffee. Enjoy!
Making Chocolate Espresso Banana Muffins
These are pretty simple to make, and it’s a smaller batch recipe that makes eight large muffins. You could also double the recipe and make this in a loaf pan, mini loaf, pan, etc.
Preheat your oven to 350F. First, mash your bananas really well, and then add your vanilla extract, beaten egg, brown sugar, coffee extract, melted butter, and mix together. In a separate bowl, combine your flour, sweetener, baking soda, espresso, cocoa powder, cinnamon. Combine your wet and dry ingredients and mix until smooth. Pour into sprayed, lined muffin tins, filling each about 2/3 of the way. I like to use these silicone muffin liners. Top with chocolate chips, then bake for 20-25 min, until a toothpick comes out clean. I used regular semisweet chocolate chips, but you can use a more WW-friendly chocolate like Lily’s, or omit entirely. Let cool and enjoy!
Chocolate Espresso Banana Muffins
Equipment
- Mixing Bowls
- Muffin Tin
Ingredients
- 2 tbsp salted butter melted and cooled
- 2 bananas overripe and mashed
- 1 egg beaten
- 1 tsp pure vanilla extract
- 3 tbsp monk fruit sweetener
- 3 tbsp brown sugar substitute packed
- 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 tsp ground cinnamon
- 1/3 cup semisweet chocolate chips
- 1 Tsp espresso extract
- 2 tbsp instant espresso powder
Instructions
- Preheat oven to 350F
- In a mixing bowl, mash bananas thoroughly and add egg, cooled melted butter. vanilla, coffee extract, brown sugar and mix to combine fully.
- In another bowl, sift together flour, monk fruit, baking soda, cinnamon, espresso powder, cocoa powder. Combine wet and dry ingredients and mix until you have a smooth batter.
- Divide batter into 8 lined muffin tin wrappers in a muffin tin (I spray with some cooking spray as well prior to filling), they should be about 2/3 of the way full. Top with chocolate chips.
- Bake at 350 for 20-25 min, until a toothpick inserted comes out clean. Let cool slightly and enjoy!
