Banana Espresso Chocolate Chip Muffins

Makes 12 muffins
Adapted from Baked

1 ½ cups mashed, very ripe bananas (about 4 medium bananas)
½ cup granulated sugar
¼ cup firmly packed brown sugar
½ cup (1 stick) unsalted butter, melted
¼ cup whole milk
½ teaspoon vanilla extract
1 large egg
1 ½ cups all-purpose flour
1 teaspoon instant espresso powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup (or more) semisweet mini-chocolate chips

Preheat oven to 350° degrees. Spray a 12-cup muffin tin with nonstick cooking spray or, using paper towel, wipe the inside of each cup with vegetable oil to prevent sticking.

In a medium bowl, stir together the bananas, sugars, butter, milk, vanilla and egg.

In another medium bowl, whisk or sift together the dry ingredients; flour, espresso powder, baking soda and salt.

Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. It’s ok if there are still some pockets of flour in the mix, it’s more important not to over blend the ingredients. Gently fold in the mini-chips. Be generous with them.

Fill each muffin tin about to the top of the cup. Bake in the center of the oven for 20-25 minutes or until the tops are semi-firm and a toothpick inserted in the center of a muffin comes out clean-ish.

Move the muffin tin to a cooling rack and let the muffins cool for 15 minutes. Gently turn the muffins out of the tin onto the cooling rack themselves for another 15 minutes.

Muffins can be stored in an airtight container for up to 2 days.

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