I just made these HEAVENLY muffins this morning. They are much too good. I’ve already scarfed down two of them and I’m thinking about going back for a third. I really shouldn’t, but they are sitting there calling my name!
It’s the perfect way to use up overripe bananas, and all with ingredients that I usually have around the house!
Go make them. Now.
Double Chocolate Espresso Banana Muffins
(recipe & image from here)
- 1 1/2 cups of mashed ripe bananas (about 4 medium-sized bananas)
- 1/2 cup of granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup (1 stick) of unsalted butter, melted
- 1/4 cup of whole milk
- 1 large egg
- 1 1/2 cup of all-purpose flour
- 2 teaspoon of strong espresso *
- 1 1/2 teaspoons baking soda
- 1 teaspoon of salt
- 3 ounces of milk chocolate chips
- 3 ounces of bittersweet chocolate chips
Preheat oven to 350F. Spray a muffin tin with cooking spray.
In a medium bowl, stir in the banana, sugars, butter, espresso, milk and egg. In another medium bowl, whisk together the flour, baking soda and salt. Make a well in the middle of the bowl and gently add in the banana mixture. Stir into just combined. Gently fold in the chocolates.
Fill each muffin tin about three quarters full and bake for about 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Once cooked, move muffins to a cooking rack. The muffins can be stored in an air tight container for up to two days. Enjoy!
* TIP: You must brew the espresso before using it in your recipe. I had a friend make espresso cheesecake for us a long time ago and put in 2 Tbsp of espresso… grounds. We went out for ice cream. (hehe – I love you, M!)
