View source for Banana Espresso Chocolate Chip Muffins

{{RecipeSummary
|PrepTime=20 min
|CookTime=20-25 min @ 350
|Source=''Baked - New Frontiers in Baking'' by Matt Lewis & Renato Poliafito (pg 32)
|Yield=1+ dozen
|Rating={{Yummy}}
}}
=== Ingredients ===
* 1 1/2 c mashed, very ripe bananas (~4 bananas)
* 1/2 c sugar
* 1/4 c light brown sugar
* 1/2 c unsalted butter, melted
* 1/4 c whole milk
* 1 large egg
* 1 1/2 c all-purpose flour
* 1 t instant espresso powder
* 1 1/2 t baking soda
* 1 t salt
* 1 c (6 oz) semisweet chocolate chips

=== Preparation ===
Preheat the oven to 350F.  Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt.  Make a well in the middle of the dry ingredients.  Pour the wet ingredients into the well and stir until just combined.  Fold in the chocolate chips.

Fill each cup about three-quarters 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.

Muffins can be stored in an airtight container for up to 2 days.

[[Category:Muffins]]