This started out as a banana loaf and ended up in a muffin tin as coffee chocolate banana yogurt muffins. Had to add yogurt into this recipe otherwise I would somewhat believe that I had forgotten an ingredient?! Crazy I know but it’s all about staying true to myself and all that good stuff 🙂
These coffee chocolate banana muffins are for those people that want a banana loaf in a muffin. They taste great and if you like you can add nuts or seeds.
COFFEE CHOCOLATE MUFFINS
The chocolate chips, cocoa and coffee made all the difference! This is really a new and improved banana bread recipe. The timing is everything when making these because if you leave them in too long they become dry so here are a few tips:
Tips and Suggestions:
We all have different cooking and baking methods and we all use different equipment and ingredients and this remains true when it comes to the stove as well. Each stove heat works differently and different countries, climates and temperatures are in effect.
When reading a recipe sure by all means follow it but be aware of who you are and how you work in the kitchen. I will tell you to set the stove to 160 for the muffins and if we are in the same country it’s probably correct. Still, your stove works differently so just be aware of that.
Sticking a toothpick into the muffin will definitely help you determine if its cooked or not. If the toothpick comes out wet and gooey its not cooked if the toothpick is clean its ready. We all know that. However, I prefer going with how I want the texture. If I prefer a softer inside then I remove the pan from the oven just before the toothpick is completely clean and let them ‘rest’ in the pan for another 10 to 15 minutes to cook finish but out of the stove.
Releasing The Heat
Most recipes when baked need time to cool down before removing from the tray. The same applies to cooking food on the stove. Even though you have turned the heat off the food will still cook in the heat that the pot lets off so take that into consideration.
When baking vegetables or roast, I often intermittently open the oven without peaking to simply release some of the heat and then closing to continue the cooking process.
Whenever we have banana’s I have to physically hide the two away that I want to use because if my husband sees them no other fruits exist therefore the banana’s are gobbled up! Fortunately this time he was away so I could relax about the banana’s disappearing. The night that he returned however I was having anxiety about my bananas! Thankfully I had 2 left which were not as overripe as I would have liked but you know, I was under pressure to use them or hide them 🙂
In October 2018 I posted this Greek yogurt banana bread recipe. This was pretty much the banana bread recipe that I have been making for most of my life. When something works you tend to stick with it. For me however I need to tweak it a little so that it can yield a slightly different taste.
Muffins on any day are always a treat and these coffee chocolate banana yogurt muffins everyone, are seriously so good! We all know that there is more to bananas but when you have them all you can think about it is banana bread (some of us eat them up instantly yes).
ANOSMIC KITCHEN – ANOSMIA
As an anosmic it’s not often that I wonder what something smells like but when I wake up at 5am and start baking I do then wonder what it must be like to wake up to that smell. The smell of something wonderful happening in the kitchen because I can sense it in all the other existing and even non existing senses we may or may not have!
If you try this Coffee Chocolate Banana Muffins please leave a comment below letting me know how it goes. Also, if you take any pictures of your creation and share it on Instagram, please make sure to tag me @anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post. Enjoy!
Coffee Chocolate Banana Muffins
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 2 tbsps cocoa
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla essence
- 1/2 cup melted butter
- 1/2 cup yogurt
- 2 mashed bananas
- 1/2 cup chocolate chips
- 1 1/2 espresso capsules
Heat the oven to 160 degrees and spray a non stick muffin pan with cooking spray.
In a larger bowl add all the wet ingredients: eggs, vanilla essence, melted butter, mashed banana and yogurt.
In another smaller bowl add all the dry ingredients: flour, sugar, baking powder, cocoa, espresso and salt.
Using an electric mixer (or some muscle) mix the wet ingredients until well combined.
Add the dry ingredients into the wet ingredients one part at a time until all the ingredients are in a smooth batter. Fold in the chocolate chips reserving some for the top.
Pour the batter into the muffin tray cups filling each one. Use the reserved chocolate chips to sprinkle on each one before baking on the middle rack of the oven for 25 minutes.
When the muffins have risen in size and a toothpick comes out clean take them out and let them cool for 5 minutes before transferring them to cool further on a cooling rack.
Store in a sealed container or jar. Enjoy.