Banana Espresso Chocolate Chip Muffins

By chelyc13

Ingredients

• 1 1/2 cups mashed, very ripe bananas
• 1/2 cup sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup whole milk
• 1 large egg
• 1 1/2 cups all purpose flour
• 1 teas instant espresso powder
• 1 1/2 teas baking soda
• 1 teas salt
• 1 cup semisweet chocolate chips

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 350. Spray a 12 cup muffin pan with nonstick cooking spray.

2. IN a medium bow, stir together the banans, sugars, butter, milk, egg.

3. 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.

4. 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.

5. 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.

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