Coffee Banana Muffins

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!
Course Breakfast, Dessert, Snack
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.