Vegan Mocha Banana Muffins Made with Moccona - Moist, Fudgy & Ready in 50 Minutes

May 5, 2026

Vegan · No-Dairy · Baked

Mocha Banana Muffins with Moccona

A decadent treat for coffee and chocolate lovers. Moccona Classic Medium Roast infuses these vegan muffins with a rich, aromatic depth.

12 servings 50 min prep Medium difficulty Vegan

Ingredients

2 tbsp Moccona Medium Roast Instant Coffee
1 tbsp boiling water
1 cup soy milk or plant-based milk
1½ cups mashed ripe banana (~3 large)
¼ cup olive oil
½ tsp salt
2 cups self-raising flour
80g dark chocolate, chopped

Instructions

1

Preheat oven to 180°C. Line a 12-hole muffin tray with paper liners or lightly grease it.
2

In a large mixing bowl, dissolve Moccona Medium Roast in the boiling water until fully dissolved.
3

Add soy milk, mashed bananas, olive oil, and salt. Stir well to combine into a smooth, even batter base.
4

Gently fold in self-raising flour and chopped dark chocolate until just combined. Do not overmix — a few lumps are fine.
5

Spoon the batter evenly into the prepared muffin tray, filling each hole about ¾ full.
6

Bake for 20–22 minutes, or until a toothpick inserted in the centre comes out clean.
7

Let cool slightly on a wire rack before serving. Best enjoyed warm with a fresh cup of Moccona.

These vegan mocha banana muffins are moist, deeply flavourful, and perfect for breakfast or a coffee break. The rich aroma of Moccona adds a gourmet lift to a humble, everyday bake.

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Used in this recipe: Moccona Classic Medium Roast Instant Coffee — 100g