I Bake: Banana Chocolate Chip Espresso Muffins

Well, that’s probably the longest title for a muffin recipes ever.  This is a recipe from one of my VERY few cookbooks.  I’m not big into buying cookbooks because it’s just so much more convenient to find  a perfect recipe online. But Baked is an exception. I may have mentioned the book before, but my favorite things about it are: the design (check out the preview of the book on Amazon), it’s full of deer motifs, every recipe has a giant picture, and there are TONS of tips of the trade inside.

So I totally failed at taking photos of the actual muffins I baked, but they pretty much look like the photo below.  (And the only reason I failed is because one of our sneaky dogs grabbed 7 of them off of the cooling rack while I ran an errand.  Oh and the other 5 were devoured a little too quickly by actual human beings). But yeah, these are so so good and the espresso powder adds that little extra flavor burst.

Banana Espresso Chocolate Chip Muffins
Adapted from Baked
Yields 12 muffins

4 medium over-ripe bananas (1 1/2 cups), mashed
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2  cup (1 stick) butter, melted
1/4 cup milk
1 large egg
1 1/2 cups flour  (I used half wheat and half all-purpose flour)
1 teaspoon instant espresso powder **
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips (I used mini chips)

Preheat oven to 350 degrees F (180 degrees C). Grease a 12-cup muffin pan.

In a mixer, combine mashed bananas, sugar, and butter. Mix until well blended. Add milk and egg. Slowly add the flour, espresso powder, baking soda and salt and mix until smooth. Add in the chocolate chips.

Fill muffin cups 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes in the pan before transferring to cooling rack to cool completely.

**Espresso grounds are not that same as instant espresso, pleassssee don’t substitute – you won’t get the same flavor!

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3 responses to “I Bake: Banana Chocolate Chip Espresso Muffins

  1. Since there is banana and espresso in these, I think that makes them an acceptable breakfast food. Agreed? Agreed. Yum!

  2. Putting your freshly baked cupecakes into some nice wrappers certainly finishes them off. However to make them extra special there is nothing like making your very own cupcake wrappers. These can be personalised to the individual and the event, plus they are so easy to make. I share my free templates over at http://bestcupcakewrappers.com.

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