Coffee Banana Muffins

Name: Coffee Banana Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6 muffins
Cuisine: American
Ingredients: 2 ripe bananas, mashed (about 200 g); 1 shot espresso (30 ml), cooled; 2 eggs; 3 tbsp maple syrup; 2 tbsp neutral oil, sunflower or avocado (30 ml); 180 g (1½ cups) oat flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp fine sea salt; 1 tsp cinnamon

charger Pre-Run

90+ min before your run

Soft, lightly sweetened muffins built on ripe banana and oat flour, with a shot of espresso baked right in. Warm spice, natural sweetness, and a clean caffeine hit — all in one grab-and-go bite before you head out the door.

skilletPrep 10 min · Cook 22 min

restaurant6 muffins

bolt

Carbs

~34g

exercise

Proteins

~6g

Ingredients

Batter

2 ripe bananas, mashed (about 200 g)

1 shot espresso (30 ml), cooled

2 eggs

3 tbsp maple syrup

2 tbsp neutral oil, sunflower or avocado (30 ml)

180 g (1½ cups) oat flour

1 tsp baking powder

½ tsp baking soda

¼ tsp fine sea salt

1 tsp cinnamon

Notes

Best eaten 90+ minutes before your run — the oil content is low but present, so give your digestion some runway. Keeps in an airtight container for 3 days at room temp, or freeze individually for up to 1 month. Pull one from the freezer the night before race day.

Instructions

Preheat your oven to 180°C (350°F). Line a 6-cup muffin tin with paper liners or lightly grease.

In a large bowl, mash the bananas until smooth. Whisk in the espresso, eggs, maple syrup, and oil until well combined.

2 ripe bananas, mashed (about 200 g)

1 shot espresso (30 ml), cooled

2 eggs

3 tbsp maple syrup

2 tbsp neutral oil (30 ml)

In a separate bowl, whisk together the oat flour, baking powder, baking soda, sea salt, and cinnamon.

180 g (1½ cups) oat flour

1 tsp baking powder

½ tsp baking soda

¼ tsp fine sea salt

1 tsp cinnamon

Fold the dry ingredients into the wet mixture until just combined — don't overmix or the muffins will be dense.

Divide the batter evenly across the 6 muffin cups. Bake for 20–22 minutes until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.

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Coffee Banana Muffins

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