Coffee Banana Muffins 咖啡香蕉马芬
Moist muffins which are full of the warm, wonderful coffee scent! Great for a perk me up!
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 12 Muffins
- 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
Preheat oven to 220C. Place liners into muffin pans, or grease and flour well.
Place the flour, sugars, baking powder, baking soda and salt into a mixing bowl. Whisk to combine well.
Place other remaining wet ingredients (except add-ins) into another mixing bowl and whisk well.
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.
Spoon batter into liners to about 90% full. Sprinkle chopped walnuts on top.
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)
Cool completely on wire rack before storing in air tight container. These muffins taste better the next day.
- You can use 280g mashed bananas instead, and omit milk.
- If you find it a hassle to add oil, simply use 100g melted butter.