Black Friday Breakfast: Banana Espresso Chocolate Chip Muffins

Whether you are celebrating Thanksgiving with family or friends, showing gratitude to the hostess is always a nice gesture. Instead of just bringing a dish for the day-of, why not think outside the box and give something a little more unexpected? Fuel their shopping adventure with a Black Friday basket filled with treats they can indulge in the next morning. Not sure where to start? How about high quality coffee beans, herbal tea and homemade muffins. We love this recipe of Banana Espresso Chocolate Chip Muffins courtesy of the trendy NYC bakery, Baked. These scrumptious delights are ready in just under an hour and will satisfy any palate.

Banana Espresso Chocolate Chip Muffins

Yield: 12 muffins


  • 1 1⁄2 cups mashed, very ripe bananas (about 4 medium bananas)
  • 1⁄2 cup sugar
  • 1⁄4 cup firmly packed light brown sugar
  • 1⁄2 cup (1 stick) unsalted butter, melted
  • 1⁄4 cup whole milk
  • 1 large egg
  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1 1⁄2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • Note: Instant espresso powder is not the same as ground espresso. It dissolves instantly in hot water instead of having to be prepared in an espresso machine. It’s available in most supermarkets in the coffee aisle.


  1. Preheat the oven to 350 degrees F. 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.

Want more delicious recipes from Baked? Shop the cookbooks here.

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