A recent addition to our “baking library” is the great book by Matt Lewis and Renato Poliafito aptly titled; “Baked, new frontiers in baking”.
Since we make a lot of mini loaves instead of muffins and cupcakes, we just poured the batter of this delicious recipe into our silicone mini-loaf molds and voila!!
BANANA ESPRESSO CHOCOLATE CHIP MUFFINS / MINI LOAVES
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 tsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 cup (6 oz) semisweet chocolate chips
Preheat oven to 350 F. Spray a 12-cup muffin pan with non-stick cooking spray. (or use your silicone molds)
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 3/4 full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Let cool on cooling rack for 15 minutes, remove muffins from pan.
Muffins can be stored in airtight container for up to 2 days.
Enjoy with breakfast!!