Coffee Banana Muffins 咖啡香蕉马芬

Are you a coffee mum too?!

Haha! I love coffee, and especially more after becoming a mum! *yawns*

Today I am sharing a coffee banana muffin recipe after some tweaking, as I got nerd out and was studying baking ratios 🙂

若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！

By the way so sorry for the poor photo quality, because I couldn’t find my camera’s battery charger! (Hahah!!)

As we know, for muffins, there are mainly 2 types of methods: creaming or mixing. I prefer mixing, whereby the melted butter or oil is being mixed in directly with other wet ingredients. Though I do love buttery scent in muffins, it can be confused with cupcakes, which would have this signature buttery, fine crumbs.

I also find the mixing method makes a lighter muffin for my toddler. Of coz, she cannot eat this coffee muffin, la 😉

I love a more subtle banana flavour in muffins, so I thinned the puree bananas with some milk. You can increase the banana puree and omit milk if you prefer a full banana flavor. Also, I swapped out some melted butter with oil for a moister muffin the next day.

>> MORE MUFFIN RECIPES:

• Orange Nutella Swirl Muffins
• Chocolate Marble Mushipan
• Blueberry Yogurt Muffins

This is not a sweet muffin recipe, so you don’t need to reduce the sugar anymore 🙂

Of course, feel free to omit/swap out the add-ins (chocolate chips and walnuts). I am imagining peanut butter or caramel chips should go pretty well with this flavor too!

Coffee Banana Muffins 咖啡香蕉马芬

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• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 37 minutes
• Yield: 12 Muffins 1x

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Description

Moist muffins which are full of the warm, wonderful coffee scent! Great for a perk me up!

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Ingredients

Scale 1x2x3x

• 200 g plain flour
• 60 g caster sugar
• 40 g brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 80 g melted butter (room temperature)
• 20 g oil
• 2 eggs (room temperature)
• 190 g bananas (mashed)
• 50 g milk (room temperature)
• 24 g instant coffee (NOT 2-in-1 or 3-in-1)
• 90 g hot water
• 1/2 tsp vanilla extract
• 60 g semi-sweet chocolate chips
• 20 g chopped walnuts

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Instructions

1. Preheat oven to 220C. Place liners into muffin pans, or grease and flour well.
2. Place the flour, sugars, baking powder, baking soda and salt into a mixing bowl. Whisk to combine well.
3. Place other remaining wet ingredients (except add-ins) into another mixing bowl and whisk well.
4. Make a well in the dry ingredients from (2). Add the wet ingredients. Mix with a spatula till there are no traces of white flour. Take care not to over-mix. Add in chocolate chips and mix briefly.
5. Spoon batter into liners to about 90% full. Sprinkle chopped walnuts on top.
6. Bake in the preheated oven at 220C for about 4 mins. Turn down the oven temperature to 200C and bake for 12-14 mins, or until a skewer inserted into the centre comes out clean. (There may be melted chocolate staining the skewer, so take note)
7. Cool completely on wire rack before storing in air tight container. These muffins taste better the next day.

Notes

– You can use 280g mashed bananas instead, and omit milk.

 

– If you find it a hassle to add oil, simply use 100g melted butter.

• Category: Breakfast, Dessert, Snack

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