Coffee Banana Muffins
Moist eggless banana muffins deepened with a hit of coffee and dotted with chocolate chips. A good way to use up overripe bananas.
Overripe bananas make the most flavourful muffins, because the fruit is sweeter and mashes into a smooth, moist batter. Here, a little instant coffee dissolved in warm milk adds a roasted note that pairs well with banana and chocolate chips. There are no eggs; the bananas, curd and baking soda give the lift and moisture. Mix just until combined for a soft, domed muffin. They are quick enough for a weekend morning and sturdy enough for the lunchbox.
Method
- Preheat the oven to 200 C. Line a muffin tray with 9 liners.
- Dissolve the instant coffee in the warm milk and let it cool for a few minutes.
- Sift the maida, baking powder, baking soda and salt together. Toss 1 tbsp of this mixture with the chocolate chips.
- In a large bowl, mash the bananas until almost smooth, then whisk in the sugar, oil, curd, coffee milk and vanilla.
- Fold in the dry ingredients in two batches until just combined; a few small streaks of flour are fine.
- Fold in the chocolate chips and divide the batter among the liners.
- Reduce the oven to 180 C and bake for 20-22 minutes, until golden and a skewer comes out clean.
- Cool in the tray for 5 minutes, then on a wire rack.
Chef's tips
- Use bananas with brown-spotted skin; underripe ones give less sweetness and flavour.
- Do not overmix, or the muffins will be dense and rubbery.
- Coat chips in flour so they do not sink to the bottom.
- Test for doneness at 20 minutes, since banana batters brown quickly.
What to serve it with
Enjoy warm with butter and a cup of coffee, or pack in the lunchbox.
Storage
Keep in an airtight box at room temperature for 2 days, or refrigerate for up to 4 days. Warm for 10 seconds before serving.
Variations
- Use chopped walnuts instead of chocolate chips.
- Add 1/2 tsp cinnamon for a warm spice note.
- Top each muffin with a slice of banana and a sprinkle of sugar before baking.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Can I make banana muffins without eggs?
Yes. Mashed banana and curd bind and moisten the batter, and baking soda gives lift. The crumb is soft and tender. Mix just until combined, and bake until a skewer comes out clean, so the muffins stay light and do not turn gummy.
How ripe should the bananas be?
Very ripe, with brown spots or mostly dark skin. They should mash easily and smell sweet. Underripe yellow bananas taste starchy and need extra sugar, so wait a day or two if they are still firm.
Can I skip the coffee?
Yes, replace the coffee milk with plain milk. The muffins will taste mainly of banana. You can also swap in 1 tsp cocoa for a mild mocha flavour, though the muffins are fine without any coffee at all.
Why are my muffins dense?
Overmixing the batter or old leavening are the usual reasons. Fold gently and check that the baking powder is fresh. Dense muffins can also come from underbaking, so test the centre with a skewer before taking them out of the oven.
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