This is so unbelievably simple to make. You likely already have all the items necessary to make this in your pantry and fridge. Just let a few bananas ripen up a bit (or save this recipe for whenever you do have ripe bananas) and you will be good to go. Feel free to switch these up as well. Add chocolate chips, raisins, coconut. Add anything that you possibly like and I assure you they will still be delicious. One of my favorite additions is coconut. It just adds the perfect little crunch.
Check out what our friends over at Handle The Heat had to say about these:
“The combination of banana, espresso, and chocolate is a morning dream!”
Ohhhh, yes! This combination is the perfect way to keep on dreamin’ even after you’ve woken up.
Ingredients
1 1/2 cups) mashed, very ripe bananas (about 4 medium bananas)
1/2 cup Domino granulated sugar
1/4 cup Domino firmly packed light brown sugar
1 stick Land O’ Lakes unsalted butter, melted
1/4 cup McArthur whole milk
1 large egg
1 1/2 cups Gold Medal all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup Hershey’s semisweet chocolate chips
Instructions
Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
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 a 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.
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Quick Tip: Muffins can be stored in an airtight container for up to 2 days.
Thanks again to Handle The Heat for this amazing recipe.
