Banana Chocolate Espresso MuffinsCourse: BreakfastCuisine: AmericanDifficulty: Easy
These are delicious, BUT my kids are only allowed to eat them for breakfast or school snack. I don’t want the espresso to keep them up. I needed a different recipe for bananas as I was getting sick of making Mama Bread all the time. I love Bake From Scratch and this recipe stood out. It was a winner. Kids and husband both loved it. Easy to make with a deep flavor profile and so light. Hope you enjoy them as much as well all did. Plus they freeze well.
1 cup semisweet chocolate chips
1 1/2 Tablespoons espresso powder
2 1/4 cups flour
3/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups mashed banana, 3-4 very ripe bananas
2 large eggs
1/2 cup vegetable oil
1/4 cup buttermilk
1 tablespoon unsulphered molasses
1 teaspoon vanilla extract
- Preheat oven to 350. Line two standard muffin pans with cups and lightly spray.
- Melt the chocolate with the espresso powder in a metal or glass bowl over a pan with simmering water(do not allow the water to reach the bottom of the bowl). Once melted, remove from heat and mix well. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg. Make a well in the middle of the dry ingredients. In a medium bowl, whisk together the mashed bananas, eggs, oil, buttermilk, molasses, and vanilla. Add the liquid ingredients to the well in the dry ingredients and mix until just combined. Scoop out about 1 1/2 cups of the batter and mix with the cooled chocolate espresso mixture.
- Spoon banana batter into each prepared muffin cup and top with the chocolate espresso batter.
- Bake until a toothpick comes out clean about 22-25 minutes. Allow to sit in pan for 5 minutes and rest for 20. Enjoy warm or room temperature.