Chocolate Chip Coffee Banana Muffins

    (689)
    1 hour 10 minutes

    This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever! It's probably the tablespoon of coffee.


    625 people made this

    Ingredients
    Makes: 18 muffins

    • 250g butter or margarine
    • 1 1/4 cups (275g) white sugar
    • 1 egg
    • 3 ripe bananas
    • 1 tablespoon instant coffee, dissolved in
    • 1 tablespoon water
    • 1 teaspoon vanilla essence
    • 2 1/4 cups (280g) plain flour
    • 1/4 teaspoon salt
    • 1 cup dark chocolate chips
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda

    Directions
    Preparation:10min  ›  Cook:25min  ›  Extra time:35min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and bicarb soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 patty paper-lined muffin cups.
    3. Bake for 25 minutes. Cool on wire racks.

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    Reviews and Ratings
    Global Ratings:
    (689)

    Reviews in English (565)

    by
    0

    So easy and definitely a hit with kids and adults alike. Esp yummy straight out of the oven when they're still crispy and warm. Agree though, I'd double the amount of coffee next time as no one could really taste it.  -  13 Jun 2013

    by
    0

    These were fine but next time I think I would make them total "adult" muffins and maybe double the coffee!  -  15 Apr 2010

    by
    213

    Loved the result, but I altered the recipe. I used 3 large bananas, 1/4 c oil and 1 cup applesauce (unsweetened) in place of the margarine. I used 4 rounded T of instant cofee disolved in just a litte more that 1 T water, only 1 cup of sugar, and 1/4 cup egg beaters in place of the egg. I made the large muffins and baked them for about 35 minutes, then left them in the oven to cool with the door open. They turned out very moist, and the flavor was wonderful...and low-fat!  -  07 Apr 2003  (Review from Allrecipes USA and Canada)

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