Welcome to a recipe that combines two of the world's favorite aromas: freshly brewed coffee and sweet, ripe bananas. These Coffee Banana Muffins are the ultimate comfort bake, perfect for a quick breakfast, an afternoon snack, or a delightful treat with your coffee. They are incredibly moist, packed with flavor, and the subtle hint of ginger adds a lovely warmth. Get ready to fill your home with an irresistible scent and enjoy a truly delicious homemade pastry!
Coffee Banana Muffins.
Ingredients for Coffee Banana Muffins
- 2 large eggs
- 120 g granulated sugar
- 50 g canola oil
- 130 g bananas
- 2 teaspoons grated ginger
- 135 g all-purpose flour
- 40 ml milk
- 2 sachets 3-in-1 instant coffee with creamer
- 1 teaspoon baking powder
- vanillin or vanilla extract
- dark chocolate and cashew nuts for decoration
How to Make Coffee Banana Muffins
You can prepare the batter by hand or mix it with a blender.
Whisk the eggs with sugar for a few minutes.
Grate the ginger on a fine grater.
Place the granulated sugar into a bowl or the bowl of a food processor. Crack in the eggs. You can prepare the batter by hand or mix it using a blender or mixer.
Whisk the eggs with the sugar for a few minutes until the sugar crystals have dissolved. Test the mixture with your finger; if you don’t feel any sugar granules, it’s ready. Pour in the canola oil. Canola oil is ideal for baking, but you can replace it with any other odorless vegetable oil if you prefer.
Peel the ginger root with a vegetable peeler. Grate the ginger on a fine grater. Add 2 teaspoons of grated ginger to the batter.
Add the dry ingredients to the wet ingredients.
Add two sachets of 3-in-1 instant coffee with creamer.
Pour in the cold milk or light cream.
Add one teaspoon of vanilla extract. Whisk the liquid ingredients for a couple of minutes; there’s no need to beat it vigorously. In a separate bowl, combine the all-purpose flour and baking powder. Add the dry ingredients to the wet ingredients.
Add two sachets of 3-in-1 instant coffee with creamer.
At this stage, mix the batter with a spoon, then pour in the cold milk or light cream.
Mix the batter, then add the grated banana.
Banana, coffee, and vanilla are a perfect combination.
Pour about 80g of batter into each paper liner.
Grate the banana on a coarse grater. Mix the batter and add the grated banana. You can use overripe bananas in this recipe; despite their unappetizing appearance, a darkened and soft banana is a perfect addition to the batter. It’s difficult to grate an overripe banana, so it’s better to mash it with a fork.
Mix the batter with a spoon. It will be quite thick, oily, and very aromatic. Banana, coffee, and vanilla are a perfect combination.
Pour about 80g of batter into each paper liner. Do not fill the liners to the top; leave about 1/4 to 1/3 of the space empty to allow the muffins to rise. Place the paper liners into a muffin tin.
Place the muffins in the center of the preheated oven. Baking time is 24-26 minutes.
Preheat the oven to 180°C (350°F). Place the muffins in the center of the preheated oven. The baking time is 24-26 minutes. The exact time may vary slightly depending on your oven’s characteristics. Check for doneness with a wooden toothpick – it should come out clean without any batter crumbs. You can also gently press the top of a muffin; if it springs back, it’s baked through.
Decorate the hot muffins with melted chocolate and cashew nuts.
Remove the finished muffins from the oven. Melt the dark chocolate. Decorate the hot muffins with melted chocolate and cashew nuts. Let the muffins cool on a wire rack.
And there you have it – perfectly baked Coffee Banana Muffins ready to be enjoyed! We hope you love the delightful combination of rich coffee and sweet banana in every bite. For an extra touch of indulgence, try adding a handful of chocolate chips to the batter or a sprinkle of cinnamon on top before baking. These muffins are best served warm, perhaps with a dollop of butter. Enjoy your baking, and share this wonderful treat with your loved ones!
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