Get ready to indulge in a delightful treat that perfectly balances the rich flavors of chocolate and espresso with the natural sweetness of ripe bananas! These Banana Chocolate Chip Espresso Muffins are not just your average breakfast option; they're a decadent experience that will have your taste buds dancing with joy. Whether you're looking for a quick morning pick-me-up or a sweet snack to enjoy throughout the day, these muffins are sure to impress. With just 35 minutes from prep to plate, you’ll want to keep this recipe close at hand. Dive into the world of baking and discover how easy it is to create these mouthwatering muffins that are bursting with flavor and texture!
Ingredients
- 1 cup mashed bananas
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 tablespoon espresso powder
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash ripe bananas until smooth using a fork or potato masher. Ensure bananas are very ripe for maximum sweetness and flavor.
- Add white sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, salt, and espresso powder. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the chocolate chips, reserving a small handful for topping if desired.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle the reserved chocolate chips on top of each muffin for additional decoration and flavor.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Choose the Right Bananas: For the best flavor, use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter your muffins will be!
- Sift Dry Ingredients: Sifting the flour, cocoa powder, and other dry ingredients not only helps remove lumps but also aerates the mixture, resulting in lighter muffins.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Espresso Powder: If you want a stronger coffee flavor, feel free to adjust the amount of espresso powder to your liking. Just a tablespoon adds a wonderful depth without being overpowering.
- Chocolate Chip Topping: Reserve a few chocolate chips to sprinkle on top before baking for an extra touch of sweetness and visual appeal.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage: Keep your muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just pop them in the microwave for a few seconds to enjoy them warm!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 55mg
