Here is another muffin recipe to add to my growing list! I made these yummy morsels on Friday night. I was thinking of making them on Saturday morning but it is so hard for me to be patient when I’m hungry. These smelled delicious in the oven and even better when they came out. I think that these have just the perfect amount of the three main ingredients. The banana was wonderful as was the espresso flavoring. I used a little less of the chocolate chips than were called for but it was the perfect amount for me. I usually end up bagging up half of the muffins within a few days and putting them in the freezer. Sadly, these muffins probably won’t make it to the freezer. I might have two of the last 3 for breakfast tomorrow.
I saw this recipe pop up in my Google Reader on Tracy’s Culinary Adventures and knew that I had to try those muffins the next weekend. My frozen mashed banana supply is getting a little low! Check out Tracey’s Culinary Adventures.
Banana Espresso Chocolate Chip Muffins
Source: seen on Tracey’s Culinary Adventures
1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips (I used ~2/3 cup)Preheat oven to 350 F. Spray a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, stir together the bananas, sugars, butter, milk and egg.
In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
Muffins can be stored in an airtight container for up to 2 days.
Makes 12 muffins.