These muffins have quickly become a breakfast favorite around our house. The banana and espresso flavors go together surprisingly well, with the chocolate chips adding a nice balanced sweetness. Not to mention the extra caffeine kick you get from the espresso powder I love recipes like this, that only require 2 bowls and no stand mixer, and take about 5 minutes to mix up. With only 2 of us in the house, they last us about a week, but they always seem to hold up pretty well over that time period. I love to make them on Sundays and package them individually into plastic storage containers or baggies so we can just grab and go on our way to work!
- 1 1/2 cups very ripe bananas (about 3-4), mashed
- 1/2 cup (3.5 oz) granulated sugar
- 1/4 cup (1.75 oz) firmly packed light brown sugar
- 1 stick (8 tbsp.) unsalted butter, melted
- 1/4 cup whole milk
- 1 large egg
- 1 1/2 cups (6.375 oz) all-purpose flour
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (6 oz) semisweet chocolate chips
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners (sometimes I get more than 12 muffins from this recipe, so you may need a second pan).
In a medium bowl, stir together the banana, 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 and pour the wet ingredients into dry. Stir until just combined, then gently fold in the chocolate chips.
Divide the batter between the prepared wells, filling each about 3/4 full. Bake for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Move the muffin pan to a cooling rack, and let cool in the pan for 10 minutes. Remove the muffins from the pan and let them finish cooling on the cooling rack.
Yield: 12-14 muffins
Source: Baked: New Frontiers in Baking