These moist and fluffy chocolate chip cappuccino banana muffins blend ripe bananas, melty chocolate chips, and a hint of espresso for a deliciously unique twist on a classic favorite. Whether you need a quick breakfast, an afternoon pick-me-up, or a tasty snack, these muffins deliver the perfect balance of sweetness and coffee flavor. Easy to make and impossible to resist, these chocolate chip cappuccino banana muffins will quickly become a go-to recipe for any time of day.
HOW TO USE COMPOUNDS
I piped this gorgeous cappuccino swirl using the Amoretti Cappuccino-Tiramisu Compound. If you've never used compounds before, they're essentially concentrated flavor boosters...a game-changer for anyone looking to enhance their desserts with intense, consistent flavors. You can add a teaspoon to a tablespoon of compounds to any batter or dough- think cakes, cookies, muffins, or even add to homemade ice cream or icing.
Course: Dessert
Servings: 12
Prep time: 20 minutes
Cooking Time: 17 mins
Cuisine: AmericanINGREDIENTS
1 3/4 cups (230g) all-purpose flour, spooned and leveled
1/2 cup (105g) light brown sugar, packed
1/2 cup (100g) granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 heaping cup (220g) mini chocolate chips, plus more for topping
1 1/2 cups (375g) very ripe banana, mashed (3–4 bananas)
1/4 cup (50g) olive oil
2 large eggs
2 tsp vanilla extract
1/4 cup (60g) sour cream
1 tablespoon Amoretti Cappucino-Tiramisu Compound
TO MAKE MUFFINS
Preheat the oven to 425F and line a cupcake tin with 12 parchment paper liners (I link my favorites down below as the muffins don’t stick to these).
In a large mixing bowl, whisk together the flour, brown sugar, sugar, baking powder, baking soda, salt, and chocolate chips.
Now for the wet ingredients, make sure to mash and measure the banana to exactly 1 ½ cups. If you’re short, supplement with unsweetened applesauce.
In a separate bowl, mix together the banana, olive oil, eggs, vanilla, and sour cream.
Pour the wet ingredients into the dry ingredients and mix to combine.
Scoop the batter into the liners, filling all the way to the top. Then place 1 tablespoon of your compound into a piping bag. Pipe a swirl on the top of the muffins.
Bake at 425F for 10 minutes, then turn the oven to 350F and bake for another 5-7 minutes.
Allow the muffins to rest in the pan for 5 minutes, then carefully transfer to a cooling rack.
Enjoy while they’re still warm! But they’re just as delicious the next day.
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