Skip to main content

Banana Mocha Chip Muffins #MuffinMonday


Another month has flown by and it's Muffin Monday again!  I thought I'd be able to share a blueberry recipe this time around, but my berries weren't quite producing enough.  In an effort to clear out some freezer/pantry space, I chose these Banana Mocha Chip Muffins from Taste of Home.


I only made a few small changes.  I used 5t strongly brewed coffee in place of the instant, I don't keep any in the house. Nothing fancy flavorwise, just a morning blend.  I also sprinkled the tops of the muffins with turbinado sugar before baking.


I thought I'd sprayed the insides of the tin well, but should have done the flat surface as well.  A few of the tops separated from the bottoms, but they are still delicious. I pull them apart, eat the bottom first and then save the crunchy top for last anyway.



I'd like to do them as bite sized muffins next time and I think mini chips would work better for that. Thank you so much to Melissa W. for sharing her recipe!


Be sure to go and check out all of the other amazing #MuffinMonday recipes using the links down below, and thank you to Stacy for hosting!



Banana Mocha Chip Muffins
Print

Banana Mocha Chip Muffins

Yield: 24
Author: Jolene Martinelli

Ingredients:

  • 5t strongly brewed coffee
  • 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

Instructions:

  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.
  2. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips.
  3. 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.
Source: https://www.tasteofhome.com/recipes/banana-mocha-chip-muffins/
Banana, coffee, chocolate chips
Muffins, breakfast, brunch, snacks
American
Created using The Recipes Generator


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.





Comments

  1. I love the addition of the turbinado sugar on top of your lovely muffins, Jolene. I have a bag of that good stuff in my cupboard but I never seem to remember to use it. Thanks for the nudge!

    ReplyDelete
  2. These sound SO good to me - I love this flavor profile! I had carrot muffins on my "to bake" list this week - but these may have to bump them!

    ReplyDelete
  3. Banana and mocha sounds like such a delicious combination! It's also great to clear out the freezer/pantry a bit too!

    ReplyDelete
  4. I love the flavor combination you put together here. I always have bananas in the freezer and am constantly looking for recipes. Thanks.

    ReplyDelete
  5. You got me with coffee, that too with banana, coffee and chocolate chip muffins. I am going to try this one.

    ReplyDelete
  6. I love that you added coffee into these muffins! A great idea for a morning muffin!

    ReplyDelete
  7. What if you don't like coffee, what would you suggest as a substitute? They sound great otherwise!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick