Banana Chocolate Espresso Muffins

I know the last thing you’re probably looking for during swimsuit season is an indulgent banana chocolate espresso muffin recipe, but if there were ever a muffin recipe that were well worth the muffintop, this would be it. I whipped up these bad boys on a grey and rainy Sunday a few weeks back on a whim, and didn’t originally have any plans on sharing them. But one bite and I knew it would be wrong to keep them a secret. 

 Read on for the recipe!

Banana Chocolate Espresso Muffins

2015-07-15 13:48:52

Serves 12

Delicious breakfast muffins

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

268 calories

38 g

36 g

13 g

3 g

8 g

81 g

366 g

23 g

0 g

5 g

Nutrition Facts

Serving Size

81g

Servings

12

Amount Per Serving

Calories 268

Calories from Fat 110

% Daily Value *

Total Fat 13g

19%

Saturated Fat 8g

38%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 36mg

12%

Sodium 366mg

15%

Total Carbohydrates 38g

13%

Dietary Fiber 2g

7%

Sugars 23g

Protein 3g

Vitamin A

6%

Vitamin C

3%

Calcium

2%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1-1/2 cups very ripe bananas, mashed (I used 3)
2. 1/2 cup white sugar
3. 1/4 cup firmly packed light brown sugar
4. 1/2 cup (1 stick) unsalted butter, melted
5. 1/4 cup whole milk
6. 1 large egg
7. 1-1/2 cups all-purpose flour
8. 1 tsp. instant espresso powder
9. 1-1/2 tsp. baking soda
10. 1 tsp. salt
11. 1 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 350 degrees F and line a muffin tin with muffin liners.
2. In a medium bowl, mix together the mashed bananas, sugar, melted butter, milk and egg until combined.
3. In a separate bowl, mix together the flour, espresso powder, baking sofa and salt.
4. Make a well in the middle of your dry ingredients and pour the wet ingredients into the centre. Stir until JUST combined (do not overmix or you'll have tough muffins!)
5. Toss in the chocolate chips, and gently fold them into the mixture.
6. Fill your muffin tins 3/4 of the wall full and bake in the centre rack for 20-25 minutes. Cool on a cooling rack for 15 minutes, and then transfer the muffins to the rack to cool completely.

By Lark & Linen

Adapted from Baked

beta

calories

268

fat

13g

protein

3g

carbs

38g

more

Adapted from Baked

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/