Preheat oven to 375°F (190°C).
Preheat oven to 375°F (190°C) and get a muffin tin ready. Line muffin tin with muffin/cupcake liners.
Mash banana with a potato masher, or alternatively, you could use a fork to do the same job if you don’t have a masher on hand. It just takes a teeny bit more effort. Mash until the banana becomes paste-like, resembling baby food. It’s okay if it’s a little bit lumpy. This doesn’t have to look like an absolute smooth purée.
Combine dry ingredients and wet ingredients in separate bowls.
In a mixing bowl, combine all the dry ingredients. Mix flour, baking powder, baking soda, salt, cocoa powder, granulated espresso, granulated sugar, and brown sugar until well incorporated.
In a separate mixing bowl, combine all the wet ingredients. Mix together melted butter, egg, almond milk, and banana until well incorporated.
Mix wet and dry ingredients together.
Once the wet ingredients and dry ingredients are incorporated separately, mix them together in one bowl to make the batter. The batter should be thick and a little lump is fine. Once incorporated, add the white chocolate chips and fold it in with your spatula.
Fill muffin tin and bake.
Fill the muffin liners inside the muffin tin with the batter. Each muffin liner should be about half filled. Bake in the preheated oven for 15-20 minutes or until baked through. Keep watch to make sure you don’t over bake it, or it’ll get dried out. Stick a toothpick in one of the muffins to check doneness. If it comes out clean, it’s ready. Remove from oven and let cool. Congrats! You just made banana chocolate muffins.