Banana Espresso Chocolate Chip Muffins

August 8, 2013 § Leave a comment

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!!

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BANANA ESPRESSO CHOCOLATE CHIP MUFFINS / MINI LOAVES

You’ll need:

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

Directions:

Preheat oven to 350 F. Spray a 12-cup muffin pan with non-stick cooking spray. (or use your silicone molds)

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.IMG_3327IMG_3328IMG_3329

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.

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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.

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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!!

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