Espresso Banana Muffins with Cocoa Nibs

Espresso Banana Muffins with Cocoa Nibs

The first day of school is tomorrow and let’s face it, I’m still not ready.  I have had the hardest time finding clothes for the boys this year.  My boys are just too tall and skinny.  I realized that there are only 2 pairs of jeans that will fit them in the whole world, how is that possible?  It’s hard to get through a week with only 2 pairs of jeans so I will continue shopping.  I realize this is going to make me sound old, but since when do jeans cost seventy-five bucks a piece? I’m going to need a third job.  Who needs sleep anyhow?

Speaking of sleep, I have a theory that I slept too much as a teenager and I’ve used up all of my extra hours of sleep.  I am constantly sleep deprived so I need my breakfast to have a little extra kick beyond the cups and cups of coffee.  These Espresso Banana Muffins with Cocoa Nibs are just the ticket.  I love the crunch of the cocoa nibs and the espresso adds a nice flavor without overpowering the banana.  I think  you’ll like them too.

I am planning to keep going on my home improvement projects this week and keep watering that grass, and I have a couple of awesome giveaways for you this week so stick around!  How’s your week shaping up?

Espresso Banana Muffins with Cocoa Nibs


  • 1 3/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons espresso powder
  • 1/2 cup cocoa nibs
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 3 mashed bananas

Cooking Directions:
Preheat oven to 400°

In a large mixing bowl stir together dry ingredients.

In a medium bowl, beat eggs, add oil, butter and bananas and mix together until well combined.

Pour wet ingredients into dry ingredients and mix just until combined. Spoon into greased or lined muffin tins.

Bake for 18-20 minutes or until a wooden pick inserted comes out clean.

Cool for 5 minutes in tins and remove to wire rack to cool completely.

Serve warm or at room temperature.

May be stored in an airtight container for 2 days.

Yield: 16 muffins




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