These ridiculously soft and moist dark chocolate banana oat muffins flavoured with espresso are perfect for a morning or post workout snack!  They make for a semi-healthy and delicious breakfast or afternoon snack.

Dark Chocolate and Coffee is one of our favorite combinations, the flavours just work so well together and accentuates the chocolate intensifying it creating more of an adult flavour that is so delicious.

We added some bananas and oats to increase the amount of protein which is something your body craves especially if you’re having these for a post workout snack or breakfast on the go. We want to make sure your kick starting your day with a small amount of protein and of course espresso which will give you a boost of energy satisfy your hunger.

If you have ripe bananas at home this is a great way to incorporate them into a delicious snack everyone will enjoy. If you’re making these with your kids or want a kid friendly version just leave out the shot of espresso and if you want a slight mocha taste you can still add the tablespoon of instant coffee which will help give the muffins that mocha/coffee taste and adds a bit of nuttiness paired with the oats.

After our morning workouts we enjoyed one of these lovely dark chocolate espresso muffins. Their perfect for a quick snack on the go especially since we like to do our errands right after a workout and are always on the go.

We hope you enjoyed our muffins! Don’t forget to tag us on social media and share your recipes with us!

@thecommunalfeast

Print Recipe

DARK CHOCOLATE ESPRESSO BANANA OAT MUFFINS

These ridiculously soft and moist dark chocolate banana oat muffins flavoured with espresso are perfect fora morning or post workout snack!  The make for a semi-healthy and delicious breakfast or afternoon snack.

Prep Time10 minutes mins

Cook Time22 minutes mins

Total Time32 minutes mins

Course: Snacks

Servings: 6

Author: the communal feast

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon instant coffee granules
• 1 shot of freshly brewed espresso or strong coffee brewed about 1/4 cup
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 2 ripe bananas mashed
• ¾ cup quick oats
• 1 teaspoon cinnamon
• 1 cup minus 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate chunks

Instructions

• 1. Preheat oven to 375°F. Spray standard muffin tin with non-stick pan spray or use muffin liners.
• 2. Sift flour, instant coffee granules, baking powder, baking soda, and salt into large bowl; set aside.
• 3. In a medium bowl, whisk sugar with eggs until light, about 30 seconds. Whisk in bananas, milk, espresso or coffee, vanilla until combined. Stir in oats and cinnamon.
• 4. Whisk wet mixture into dry mixture until just combined, do not overtax. Stir in chocolate chunks.
• 5. Evenly divide batter between muffin cups.
• 6. Bake until set, 22 to 24 minutes or until the muffins begin to turn golden brown and toothpick inserted into the center comes out clean. Let muffins cool in pan 15 minutes,
  then remove muffins from tin and place on wire rack to cool.
• Store them in an airtight container at room temperature for up to 5 days.
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