Banana Espresso Chocolate Chip Muffins

 

These muffins are very moist and tender. The espresso powder gives the muffins a richness and really brings out the chocolate flavour.  A great way to use those over-ripe bananas. 

Banana Espresso Chocolate Chip Muffins

12 muffins

Ingredients


1 1/2 cups mashed, very ripe bananas

1/2 cup granulated sugar

1/4 cup firmly packed light brown sugar

½ cup butter, melted

1/4 cup milk

1 large egg (beaten)

1 1/2 cups all-purpose flour

1 teaspoon instant espresso powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup semisweet chocolate chips



Directions

Preheat the oven to 350 degrees. Place cupcake liners in a 12 cup muffin pan.


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.

Print Recipe:Banana Espresso Chocolate Chip Muffins

Combine bananas, sugars, butter, milk and egg.

In another bowl, whisk together the flour, espresso powder, baking soda and salt.

Pour wet ingredients into the dry ingredients. Stir until just combined. DO NOT OVER MIX!

Fold in the chocolate chips.

Divide the batter between the 12 muffin cups. Bake in a preheated 350 degree oven for about 20-25 minutes.