Banana Espresso Chocolate Chip Muffins

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Moist chocolate-y banana muffins with a hint of espresso. Perfect for an early morning pick-me-up or snack any time of day!

from: Baked
makes: 12 muffins

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 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees 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 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.

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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.

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

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