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Whether for breakfast, a snack, or a sweet treat after dinner, these muffins are as versatile as they are delicious. Bake a batch, and you’ll understand why these are our family’s favorite!
A Match Made in Baking Heaven (If one exists!)
When it comes to banana-based baked goods, these banana olive oil chocolate chip muffins are a standout. Not only are they one of my favorite recipes, but they also deliver an irresistible combination of moist texture, bold flavors, and the perfect balance of sweetness and richness. The use of extra-virgin olive oil ensures these muffins stay tender for days, while the espresso powder enhances the chocolate and banana flavors beautifully.
Why Extra Virgin Olive Oil?
Using extra-virgin olive oil instead of butter in these muffins is a game-changer. Extra-virgin olive oil brings a subtle depth of flavor without overpowering the bananas. It also keeps the muffins incredibly moist and soft, even after a few days, perfect for baking ahead.
Olive Oil Banana Chocolate Chip Muffins
Ingredients
Dry ingredients:
- 160 g all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp fine sea salt
- 1 tsp ground cinnamon
Wet ingredients:
- 1 ½ tsp instant espresso
- 2 tsp hot water
- 200 g very ripe bananas 2 medium-size bananas
- 80 g dark brown sugar
- 100 g extra virgin olive oil or other oil of your choice
- 20 g molasses
- ½ tsp vanilla extract
- 50 g egg 1 large-size egg
To add last:
- 120 g semi-sweet chocolate chips divided
Topping:
Instructions
- Preheat the oven to 425 F (220 C) for conventional oven, 400 F (200 C) for convection oven. Set the oven rack in the middle of the oven. Line the muffin pan with paper liners
Prepare the batter:
- Dissolve the instant espresso with hot water and set aside to let it cool down a bit
- Mash the bananas with a fork into chunks. They don't have to be smooth
- Whisk all the dry ingredients in a bowl and set aside
- In another mixing bowl, whisk dark brown sugar, oil, molasses, vanilla extract, and eggs until combined.
- Add the banana chunks and dry ingredients and use a spatula to fold until almost combined but you still see some streaks of flour, add about 3/4 of the chocolate chips and reserve the rest as topping. Continue to fold until you no longer see dry pockets of flour mixture
Fill the pan:
- Portion out the batter into the prepared muffin pan, about 3/4 full. Sprinkle with the rest of the chocolate chips and some turbinado sugar on top
Bake:
- Place the pan on the middle rack and bake for 15-18 minutes or until a toothpick inserted into the muffin comes out clean. A few bits of crumbs is okay as long as it's not wet
Cool:
- Let the muffin cool in the pan for about 10 minutes and then remove to the rack and let them cool completely
Storage:
- Once they have cooled down completely, transfer to air-tight container and they can be kept at room temperature for 3 days.
*Nutrition facts are just estimates and calculated using online tools*
Key Ingredients
Here’s a closer look at the ingredients that make these muffins shine:
Very Ripe Bananas: The star of the recipe. Please make sure the bananas are really ripe. Mash them into chunks for texture and an incredible banana aroma.
Extra-Virgin Olive Oil: Provides moisture and a delicate flavor that complements the bananas.
Instant Espresso Powder: A small addition with a big impact. It amplifies the chocolate flavor and adds subtle sophistication.
Dark Brown Sugar and Molasses: These provide a caramel-like sweetness and keep the muffins moist.
Ground Cinnamon and Vanilla Extract: For a warm, comforting flavor profile.
Semi-Sweet Chocolate Chips: The perfect bursts of chocolate in every bite. Dark chocolate chips would work just fine too. In fact, I like it with dark chocolate chips (I’m a dark chocolate person though!)
Tips for Perfect Muffins
Use Very Ripe Bananas: The riper, the better. Overripe bananas are naturally sweeter and mashed easily, which contributes to both the flavor and moisture of the muffins.
Measure Flour Correctly: I recommend using weight measurements by weighing the ingredients. If you use cup measurement, fluff your flour, then spoon it into the measuring cup and level off. Too much flour can make the muffins dry.
Don’t Overmix: Once the wet and dry ingredients are combined, mix just until no streaks of flour remain. Overmixing can lead to dense muffins.
Use Quality Olive Oil: A good extra-virgin olive oil adds a fruity undertone without overpowering the bananas.
Storage Tips
These muffins are excellent for meal prep or as a grab-and-go snack:
1. Room Temperature: Store in an airtight container for up to 3 days.
2. Freezing: Wrap each muffin individually in plastic wrap, then place in a zip-top bag. Freeze for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.
