Banana Espresso Muffins

: |: |: |: |Provided by Del Monte


  • 2 cups all-purpose flour
  • 2 tablespoons instant espresso powder
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup mashed, very ripe Del MonteⓇ Bananas (2-3 bananas)
  • 2 large eggs
  • ⅔ cup packed brown sugar
  • ½ cup preferred vegetable oil
  • 1 teaspoon vanilla
  • 4oz dark or bittersweet chocolate, finely chopped
  • 1 cup powdered sugar, sifted
  • 1 tablespoon instant espresso powder
  • 2 teaspoons milk, or as needed


  1. Preheat oven to 375℉. Grease a standard nonstick muffin tin or line with paper liners.
  2. In a large bowl whisk to combine flour, espresso powder, baking powder, cinnamon, salt, and nutmeg. In a medium bowl whisk to combine milk, bananas, eggs, sugar, oil, and vanilla.
  3. Add milk mixture to flour mixture and stir just to combine. Fold in chocolate.
  4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a few of the muffins comes out clean or with moist crumbs attached, 15-20 minutes. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  5. For glaze, in a small bowl whisk to combine powdered sugar and espresso powder. Whisk in milk to achieve a pourable but thick glaze.
  6. Drizzle glaze over cooled muffins.