Thursday, July 21, 2016

Banana Chocolate Chip Espresso Muffins

The hint of espresso in these banana chocolate chip muffins sends them over the top! This is definitely my favorite banana muffin recipe that I have made so far, and if you are from the Upper Peninsula of Michigan, they also resemble the ones from Babycakes (only not dry).


4 small bananas, very ripe, mashed
1/2 c. sugar
1/4 c. brown sugar
1 stick margarine, melted
1/4 c. coconut milk, light
1 egg
1 1/2 c. flour
1 tsp. instant espresso powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. semi-sweet chocolate chips

Preheat the oven to 350 degrees. Spray a 12 cup and 6 cup muffin tin with non stick cooking spray and set aside (or 2 12-cup tins, mine made around 15 muffins total). In a large bowl, combine the eggs, sugars, margarine, coconut milk and egg together. Add in the dry ingredients and stir until everything is combined well. Mix in the chocolate chips.

Divide among the baking cups, about 3/4 of the way full. Bake for 20-23 minutes until the tops are golden brown and bounce back slightly when gently pressed on. Allow to cool about 10 minutes before removing from the pans and letting cool fully on a wire rack.

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