Revamped: Banana Espresso Chocolate Chip Muffins

Banana Espresso Chocolate Chip Muffins collageI feel like this is an under-appreciated muffin. Everybody knows the banana muffin, everybody knows the bran and the blueberry muffin, and people even generously include the chocolate chip muffin. But THIS MUFFIN.Banana Espresso Chocolate Chip Muffins (9)

Maybe it’s one of those things that you just have to actually try to see the light, but I think that everyone should have this muffin as a staple. Not only is it healthy (no sugar) but it’s bananas and brown butter. You cannot go wrong there, not at all. Plus chocolate and espresso powder. If you don’t think these flavors go together, think again. You may need a little muffin evangelization in your life.

Banana Espresso Chocolate Chip Muffins (27)

Does the fact that they taste so good have anything to do with the fact that they were mixed together with super awesome silicone mixing bowls that you thrifted at a ridiculously low price? Why yes, yes it does.

Banana Espresso Chocolate Chip Muffins (54)

So here’s to Matt and Renato, the originators of this lovely recipe and authors of such wonderful baking books. I love you guys, you are a true inspiration.

Banana Espresso Chocolate-chip Muffins

Ingredients:

3 c. mashed, very ripe bananas (about 4 medium bananas)

1 t. stevia

1/2 c. agave nectar

1 c. (2 sticks) butter, browned

1/2 c. milk

2 large eggs

2 t. vanilla

3 c. flour

2 t. instant espresso powder

3 t. baking soda

2 t. salt

2 c. (6oz) semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees F. Spray a 2 12-cup muffin pans with nonstick cooking spray (or line them with muffin liners.)

In a medium bowl, stir together the bananas, stevia, agave nectar, butter, vanilla, milk, and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Pour the wet ingredients into the dry (or the other way around, if you want) and stir until just combined. Fold in the chocolate chips.

Fill each cup about ¾ full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Delicious warm!

YIELD: about 24 muffins

Banana Espresso Chocolate Chip Muffins collage3

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s