Coffee Chocolate Chip Banana Muffins Recipe Has Healthier Ingredients (35 Minutes) by Elisa Schmitz
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What's better than a chocolate chip muffin with a cup of coffee for breakfast? A coffee chocolate chip banana muffin with a cup of coffee for breakfast! Especially when that coffee chocolate chip banana muffin is made with ingredients you can feel good about.
This delicious coffee chocolate chip banana muffins recipe includes ingredients that help boost nutrition: Greek yogurt and oat flour, along with the bananas (read about the health benefits of Greek yogurt and the health benefits of oat flour). Coffee may have health benefits, too. That's why you can feel good about serving these muffins for breakfast or for brunch or as an energizing snack throughout the day.
I decided to make these muffins after making this delicious coffee banana bread recipe that we all really enjoyed. This time, I used instant coffee granules rather than a cup of brewed coffee. The result was a touch of coffee flavor that wasn't at all overpowering. Yum!
This moist banana muffins recipe includes plenty of overripe bananas plus eggs, plain Greek yogurt, butter, granulated sugar, maple syrup, vanilla extract, baking soda, sea salt, oat flour, cinnamon, instant coffee granules and chocolate chips. You can add some chopped walnuts, if you like, but those are optional (I like the crunch). These moist gluten-free muffins are perfect with your favorite coffee or espresso drink (of course)!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes (ovens vary)
Total Time: 30 to 35 minutes
Servings: 18
Ingredients
- 2 large eggs, at room temperature
- 3/4 cup plain Greek yogurt
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- 4 medium overripe bananas, mashed
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2 teaspoons instant coffee granules
- 1 cup chocolate chips
- 1/2 cup chopped walnuts (optional)
Here's how to make it:
- In a large mixing bowl, add the eggs and Greek yogurt. Whisk to combine.
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Add the butter, sugar, maple syrup, vanilla and mashed bananas. Stir to combine.
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Add the oat flour, baking soda, cinnamon, salt and instant coffee granules. Stir to combine. (You can buy oat flour or make your own oat flour by putting rolled oats into a blender for about 30 seconds. Oats are naturally gluten-free, but to be sure, use gluten-free oat flour.)
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Add the chocolate chips and the walnuts, if using. Stir to combine. (I used milk chocolate chips, but you can use semisweet or dark chocolate chips, if you prefer.)
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Spoon the batter into 18 muffin cups that have been lined with baking liners.
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Bake in a preheated 350-degree F oven for about 20 to 25 minutes or until golden brown and muffins pass the toothpick test.
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Allow muffins to cool before serving. Store leftover muffins in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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