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Banana and Chocolate Espresso Swirl Muffins | URBAN BAKES

Banana and Chocolate Espresso Swirl Muffins

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  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 12 - 15 muffins 1x
  • Diet: Vegetarian



Have these scrumptious Banana and Chocolate Espresso Muffins your way whether it’s breakfast or dessert!


Units Scale
  • 1 cup semisweet chocolate morsels
  • 1 tablespoon espresso powder
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 medium bananas, mashed
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk
  • 2 teaspoons pure vanilla extract


  1. Heat oven to 350°F. Using a baking spray with flour, generously coat 12 to 15 muffin cups; set aside.
  2. In small microwave-safe bowl, melt chocolate together with espresso powder for 30 seconds, stir and continue melting in 15 second intervals until 75 % of chocolate has melted. Continue stirring until all chocolate has completely melted; set aside to cool.
  3. In large bowl, whisk together the dry ingredients flour, sugar, baking soda, salt, cinnamon and nutmeg.
  4. In a medium bowl, mix mashed bananas, eggs, oil, buttermilk and vanilla. Add mixture to the dry ingredients and stir until just moistened. Do not overmix.
  5. In the same medium bowl, retain 1 cup of banana batter and mix with melted chocolate-espresso mixture.
  6. Spoon banana batter into each muffin cup about two-thirds full. Spoon chocolate-espresso batter over the banana batter and using a toothpick, create swirls.
  7. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Muffins
  • Cuisine: American

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