Banana espresso chocolate chip muffins from Baked - New Frontiers in Baking (page 32) by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on September 11, 2025

    Followed recipe as written, except for filling the 12 muffin wells almost all the way up instead of 3/4 full, and using 3/4 cup chocolate chunks instead of 1 cup of chips. 4 bananas was more than 1.5 cups so I measured out just 1.5 cups, as called for. Delicious flavor, moist muffin. Mine didn't rise much, though, and were a bit dense. I like the idea of reducing the butter by 2 tbsp. Will definitely repeat, and maybe try a hotter oven at the outset to try to get a better rise. Edited: made a second time, reducing butter to 6 Tbsp, reducing white sugar to 1/4 cup, and used all four bananas. Delicious and moist!

  • Peaceandrea on September 07, 2025

    This is our family’s favorite muffin recipe. We never have espresso powder so we add some vanilla. We reduce the butter by 2T and half of the chocolate chips. It really is a great, consistent and delicious muffin.

  • lehenderson on March 02, 2025

    I puréed the wet mixture, which increased the volume and thinned the batter. I was able to make 12 muffins and a 4 inch cake. The muffins were finished in 23 minutes. The cake appx 35 minutes. Very moist, not too sweet. Next time try halving the sugar. Would make again.

  • EmilyR on January 08, 2024

    I made these again using half of an avocado in place of a banana that I didn't have and keeping the sugar reduced. Still a great recipe even with the amendments.

  • EmilyR on July 16, 2023

    So many bananas to use and this is a great recipe to do so. I followed the others - reducing the sugar and chocolate by half, though I made a double mini batch. I also added a little bit of streusel that I had in the freezer. These are super simple, but very sophisticated. Good recipe to put those bake sale people to shame.

  • jvozoff on July 16, 2023

    This is our family’s favorite muffin. I’ve been making these about twice a month since the book came out. I decrease the Sugar by half and the chocolate chips by about half (agree as written is too much chocolate), and they’re still plenty sweet. The flavor has dimension because of the espresso powder – you can’t really taste it but as Zosia said it heightens the chocolate flavor. They are delicious.

  • bwhip on December 27, 2019

    Excellent muffins. Moist, tender and flavorful. Recipe said it makes 12, but mine made 16.

  • Zosia on October 29, 2018

    A great tasting moist muffin that's easy to put together. The espresso flavour isn't very strong though I think it enhances the chocolate flavour and keeps the muffin from being too sweet. They could use less chocolate but I'm probably the only one who feels this way.

  • Melanie on February 08, 2016

    Made with frozen bananas. Simple and very tasty - these were a big hit at work. These are very moist / gooey muffins.

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