Banana Mocha-Chip Muffins Recipe

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Banana Mocha-Chip Muffins Recipe
Banana Mocha-Chip Muffins Recipe photo by Taste of Home
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Banana Mocha-Chip Muffins Recipe

Read Reviews
5 5 6
Publisher Photo
These moist muffins combine my two favorite things—chocolate and coffee. The banana is just an added flavor bonus. —Melissa Williams, Taylorville, Illinois
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 5 teaspoons instant coffee granules
  • 5 teaspoons hot water
  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 1 large egg
  • 1-1/3 cups mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups semisweet chocolate chips

Directions

Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Banana Mocha-Chip Muffins in Breakfast and Brunch Bookazine 2012 2012, p120

Nutritional Facts

1 muffin: 198 calories, 9g fat (6g saturated fat), 24mg cholesterol, 145mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 2g protein.

  • 5 teaspoons instant coffee granules
  • 5 teaspoons hot water
  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 1 large egg
  • 1-1/3 cups mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups semisweet chocolate chips
  1. Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips.
  2. Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Banana Mocha-Chip Muffins in Breakfast and Brunch Bookazine 2012 2012, p120

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Reviews forBanana Mocha-Chip Muffins

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Patricia Sloup User ID: 2995984 272590
Reviewed Sep. 3, 2017

"This recipe is a keeper. The muffins are so moist, chocolatey and just plain yummy!"

MY REVIEW
Solomio User ID: 7979165 229540
Reviewed Jul. 14, 2015

"I will never make another banana muffin recipe. These are the best."

MY REVIEW
Twins1111 User ID: 1562391 184635
Reviewed Oct. 16, 2014

"Boy were these good! The only thing I did different was I used" mini" chocolate chips. They are very moist and addicting! Bet you can't eat just one:}"

MY REVIEW
menkens User ID: 5877182 193710
Reviewed Oct. 16, 2014

"I made these yesterday for Bible study and boy were they well received! Next time I will use a stronger coffee to enhance that flavor & might substitute white chocolate chips and banana flavoring... made 23 instead of 24 and used about 1-1/2 cup mashed bananas. Thanks for sharing!"

MY REVIEW
bunnygal User ID: 7251911 150473
Reviewed Oct. 15, 2014

"Looks like the same recipe as the Banana-Coffee cake Muffins made at Kathleen's bake Shop (known now as Tate's bake Shop) in Southampton, NY. I have the recipe book from this bakery and have been making these muffins for my family for over 10 years. They are great!!"

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