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?
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:
Step 1:
Mash the bananas
Step 2:
Add milk and melted vegan butter, vanilla extract and mix to combine.
Step 3:
Add sugar, both flours, baking powder, salt and espresso then mix to combine.
Step 4:
Add batter to a 12 hole muffin tin, then top with the cinnamon – hazelnut and sugar mixture.
Step 5:
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
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
UnitsScale
Muffins:
3 Bananas, ripe and mashed
180ml soy milk
256g Gluten free oat flour
90g chickpea / gram flour
100g granulated sugar
1 tbsp vegan butter, melted
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
30ml espresso
50g hazelnuts, chopped
Topping:
2 tsp granulated sugar
1/4 tsp ground cinnamon
50g 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.
