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Last Updated on May 18, 2025 by Megan Jones
Learn how to make delicious and moist banana espresso muffins that are perfect for a vegan breakfast. These muffins are packed with flavor and have a subtle coffee kick.
Whip up some magic with ripe bananas and fresh espresso in these guilt-free Banana Espresso Muffins – because who said delicious can't be nutritious?
Ingredients you will need to make the muffins:
- 3 Ripe bananas: To add both natural sweetness and moisture to the muffins.
- Oat Flour: for extra fibre filled muffins.
- Chickpea Flour: Acts as a binder along with the mashed bananas, I promise you don't taste it!
- Melted vegan butter: my favourite is this one.
- Plant Milk: you can use whichever is your favourite here, as most nut milks or even oat milks will work, and add different flavour depending on which one you choose, I would avoid tinned coconut milk, as this may be a bit too thick.
- Fresh Espresso: Top tip! brew the espresso just before you are going to add it to the muffin mixture, this ensures the espresso shot doesn't 'die' and taste bitter.
- Vanilla Extract: Would it be a baking recipe without this ingredient?
- Salt and baking Powder: Key rising agents in this recipe - don't skip these two!
- Sugar: This recipe doesn't have a lot of sugar compared to others, but it adds that muffin sweetness that everyone is used to, and adds a slight caramel texture along with the coffee.
- Chopped hazelnuts: Coffee, cinnamon, bananas.... need I say more?

Step by step - How to make banana espresso muffins:
- Mash the bananas
- Add milk and melted vegan butter, vanilla extract and mix to combine.
- Add sugar, both flours, baking powder, salt and espresso then mix to combine.
- Add batter to a 12 hole muffin tin, then top with the cinnamon - hazelnut and sugar mixture.
- Bake the muffins on the centre rack in the preheated oven for 16 - 18 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool for 5 minutes before removing from the muffin tins, and enjoy!





Recipe Variations:
- Swap hazelnuts for pecans or walnuts
- Swap the espresso for instant coffee - If you do this, make sure you increase the amount of soy mil to replace the amount of espresso - 30-50ml

Other recipes you may like:

Banana Espresso muffins Banana Espresso Muffins with Cinnamon Sugar topping
Wake up to the delicious aroma of Banana Espresso Muffins!😋 Packed with wholesome ingredients, and not too much sugar, they're a healthier, yet still scrumptious treat. They're breakfast perfection!
Ingredients
Muffins:
- 3 Bananas ripe and mashed
- 180 ml soy milk
- 256 g Gluten free oat flour
- 90 g chickpea / gram flour
- 100 g granulated sugar
- 1 tablespoon vegan butter melted
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 30 ml espresso
- 50 g hazelnuts chopped
Topping:
- 2 teaspoon granulated sugar
- ¼ teaspoon ground cinnamon
- 50 g chopped hazelnuts
Instructions
- Preheat the oven to 180°C (356°F)
- Lightly grease the wells of a muffin tin.
- To a large bowl, add the bananas and mash until puréed. Then add the milk and oil and mix well.
- Add the remaining muffin ingredients and mix until there are no lumps left.
- Fill the wells of the muffin tin until ¾ full.
- In a small bowl, combine the sugar and cinnamon for the topping and sprinkle it on the muffins. Add a sprinkle of chopped hazelnuts to the top of each muffin.
- Bake on the centre rack in the preheated oven for 16 - 18 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for 5 minutes before removing from the muffin tins, and enjoy!
Notes
- You can swap the melted vegan butter for Refined coconut oil. Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
- Use store-bought oat flour, or make it yourself by adding old-fashioned rolled oats to a food processor and blending until you achieve a flour-like consistency.
- We don't advise swapping out the chickpea flour for all-purpose flour as it may result in muffins that are too dense and dry.
Tried this recipe?Let us know how it was!
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