So my plan is to bake my way through Baked, and I was lucky enough to have permission from Matt Lewis to share a few of their recipes on my blog, Thank you!!
I have made many Banana Breads, muffins etc... over the years, never really finding one that was it. The one that would always be my go to recipe...until now. This muffin is so moist, and the addition of chocolate and espresso powder just add to the banana flavor. This is a great combination!
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 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray. ( I used liners, they came out perfectly)
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 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.
Muffins can be stored in airtight container for up to 2 days.
Yield 12 muffins