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Java Banana Muffins

July 5, 2011

Bananas rarely last long enough around here to be turned into bread or muffins but out of the 2 bunches of bananas I bought last week I still had a bunch and a half of over ripe bananas sitting on the counter yesterday.  I suppose when you’re competing with strawberries, watermelon and pineapple you’re gonna have to expect to take a back seat!

This is a good basic banana muffin recipe than can be altered a whole bunch of different ways.  The coffee in the recipe can be substituted for OJ, buttermilk or sour cream.  You can leave out the chocolate chips and add nuts or coconut.  Swap out the chopped banana for pineapple, use some whole wheat flour in place of the white….the possibilties are endless!

I also sprinkled the tops of my muffins with some Mocha Chocolate sprinkles that I purchased at the Dutch store.    

Java Banana Muffins  recipe from A Passion for Baking by Marcy Goldman (makes about 15 large muffins)

  • 3/4 cup unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar (* I used 1 cup granulated sugar and 1/3 cup agave)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  •  1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/2 cup mild coffee
  • 1 cup very ripe banana pureed.  (about 2 large bananas)
  • 1/3 cup semi sweet chocolate chips
  • 1 banana, diced

Preheat the oven to 375 degrees.  If you’re using Agave nectar in place of some or all of the sugar reduce the oven temperature by 25 degrees as it tends to brown very quickly.

Line muffin tin with paper liners.

In a large bowl, cream the butter and sugars for 2-3 minutes.  Add the eggs and vanilla.

Mix in the dry ingredients until they are well incorporated.

Puree the banana with the coffee and add to the batter.

Be sure to scrape the sides and bottom of the bowl often with a rubber spatula

Fold in the chocolate chips and diced bananas

Use a large dough scoop or large spoon to fill the muffin cups.

Bake 25-30 minutes or until the tops of the muffins are lightly browned and they spring back when touched in the center.

Enjoy!

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8 Comments leave one →
  1. July 6, 2011 12:24 am

    Wow those muffins look adorable!

  2. July 6, 2011 9:56 am

    I literally just had a banana-soy whole-wheat muffin today at Starbucks and LOVED it (even more than the blueberry one). I’ll be sure to try this !

  3. July 7, 2011 3:08 pm

    I LOVE the presentation, so cute. Cakes with banana in them are awesome – I don’t like the texture of banana usually so they allow me to love only the taste.

  4. July 10, 2011 4:21 pm

    Holy yum those look good 🙂

  5. July 10, 2011 5:46 pm

    Absolutely GORGEOUS!

  6. July 12, 2011 5:14 pm

    Can’t go wrong with chocolate and coffee! Must try these.

  7. Holly permalink
    July 31, 2011 4:11 am

    Great recipe! i like!!

  8. September 24, 2011 11:50 am

    Really good flavor combo. Banana + chocolate’s common. You’d think adding coffee would be obvious and done more often. :]

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