Banana Espresso Chocolate Chip Muffins

Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!

As a kid I always heard adults talking about how fast time passes. It seemed like something that was said during every birthday, holiday, or family event. I never understood why until recently…

I originally published this Banana Espresso Chocolate Chip Muffins recipe in 2009. Just a few weeks after I graduated high school. That is craziness!!! I remember living in my first place and my roommates thinking I was absolutely insane for taking photos of the muffins I had just made. “Food blogging” wasn’t really a thing yet and I had no idea what I was doing in any aspect of life.

Ingredients

• 1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) firmly packed light brown sugar
• 1 stick (113 grams) unsalted butter, melted
• 1/4 cup (57 grams) whole milk
• 1 large egg
• 1 1/2 cups (190 grams) all-purpose flour
• 1 teaspoon instant espresso powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup (170 grams) semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
3. .........................................

for full recipes please see : www.handletheheat.com

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