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Why You’ll Love This Recipe

• Chocolate Chip Espresso Muffins are fluffy, moist and have the loveliest flavor.
• These muffins come together in just one bowl and in under 30 minutes.
• A great way to get your cup of coffee and breakfast in, all in one meal.
• These muffins just happen to be vegan, plant-based and dairy free.
• Can easily be made gluten free with the use of 1:1 gluten free flour.
• A hot cup of coffee and a warm muffin is just a match made in heaven.
• A great way to use up those spotty bananas that you have sitting on your counter.
• If you loved this muffin recipe, be sure to check out my Vegan Banana Nut Muffins!

Ingredients And Substitutions

These are the main ingredients and substitutions for Chocolate Chip Espresso Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Instead of using regular butter, I like to use almond butter or cashew butter, for a nut free option use a seed butter or granola butter.

I prefer to use coconut sugar in my baked goods, but you can also use cane sugar or even brown sugar.

Use spotty ripe bananas for best results. These are typically much sweeter than green or yellow bananas.

I like to use coconut oil in my baked goods, but you can also use extra virgin olive oil, avocado oil or any other oil. Alternatively, you can use a melted butter- vegan or regular.

Vanilla extracts adds a lovely flavor to any baked good.

Instant coffee is what is going to add that lovely espresso flavor to these muffins.

Salt helps to balance out all the flavors.

I like to use all purpose flour for my baked goods, it just provides the best texture in my opinion. If you are gluten free, feel free to use a 1:1 gluten free flour.

Baking soda will work in this batter to help these muffins rise during baking time.

And of course chocolate chips! Use a dairy free version to keep this recipe vegan, otherwise any chocolate-milk or dark will work!

How To Make

ONE: In a bowl, add in the mashed banana, almond butter, coconut sugar, melted coconut oil, vanilla extract and instant coffee.

TWO: Next, add in the all purpose flour, baking soda and salt. Mix until ingredients are almost combined.

THREE: Add in the chocolate chips last and fold ingredients together until they are well incorporated.

FOUR: Add batter to every other muffin tin and top with more chocolate chips and coffee beans if desired. Bake and enjoy!

Tips And Tricks

Use over-ripe spotty bananas for best results. These are naturally much sweeter and are easier to mash.

Don’t over-mix the batter, this will create a dense muffin. Mix dry ingredients into wet until they are almost combined. Then, finish mixing ingredients once the chocolate chips are added in.

Add coffee beans and more chocolate chips to the tops of the muffins before baking.

Bake the muffins in the muffin tin by only filling every other cavity. This will provide heat around each muffin allowing them to poof up during baking and become wonderfully fluffy.

How To Serve And Store

Serve these Chocolate Chip Espresso Muffins once they have cooled for about 15 minutes. Serve warm on their own or at room temperature.

Store leftovers in an airtight container on the counter and enjoy within 3-4 days.

Taste And Texture

These Chocolate Chip Espresso Muffins taste like a warm hug. They are filled with espresso flavor, but has a subtle banana flavor as well, which pairs lovely together.

The texture is soft, fluffy moist and has a lovely crunch from the coffee beans.

Other Recipes You May Like

• Vegan Banana Nut Muffins
• Double Chocolate Banana Muffins
• Peanut Butter and Jelly Muffins
• Flourless Muffins
• Dairy Free Banana Chocolate Chip Muffins

If you make these Chocolate Chip Espresso Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Chocolate Chip Espresso Muffins

5 from 1 rating

Hannah Kling

These Vegan Chocolate Chip Espresso Muffins are the perfect balance of sweet chocolate chips and smooth espresso. They are fluffy, moist and make the perfect breakfast or afternoon snack for all coffee lovers.

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 35 minutes minutes

Servings 9 Muffins

Ingredients  

1x2x3x

• 1/2 cup almond butter (all natural and runny)
• 1/2 cup coconut or cane sugar
• 3 spotty (ripe bananas)
• 1/4 cup coconut oil (melted)
• 2 tsp vanilla extract
• 1 tbsp instant coffee
• 1/2 tsp sea salt
• 1.5 cups all purpose flour
• 1 tsp baking soda
• 1/2 cup dairy free chocolate chips

Instructions

• Preheat oven to 350F and prepare a muffin tin by lining it with liners (line every other cavity)
• In a bowl, add in the mashed banana, almond butter, coconut sugar, melted coconut oil, vanilla extract and instant coffee. Whisk until ingredients are well combined. 
• Next, add in the all purpose flour, baking soda and salt. Mix until ingredients are almost combined.
• Fold in the chocolate chips last and mix ingredients together until they are well incorporated.
• Add batter to every other muffin tin and top with more chocolate chips and coffee beans if desired.
• Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean and enjoy!

Notes

• Use over-ripe spotty bananas for best results. These are naturally much sweeter and are easier to mash.
• Don’t over-mix the batter, this will create a dense muffin. Mix dry ingredients into wet until they are almost combined. Then, finish mixing ingredients once the chocolate chips are added in.
• Add coffee beans and more chocolate chips to the tops of the muffins before baking.
• Bake the muffins in the muffin tin by only filling every other cavity. This will provide heat around each muffin allowing them to poof up during baking and become wonderfully fluffy

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!