Banana Espresso Chocolate Chip Muffins
Bananan Espresso Chocolate Chip Muffins is a morn meal that serves 12. One serving contains 290 calories, 4g of protein, and 14g of fat. For 29 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 565 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 25 minutes. If you have unsalted butter, flour, egg, and a few other ingredients on hand, you can make it. It is brought to you by Handle the Heat. With a spoonacular score of 29%, this dish is not so spectacular. Similar recipes are Bananan Espresso Chocolate Chip Muffins, Healthier Bananan Espresso Chocolate Chip Muffins, and Espresso Chocolate Chip Muffins.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 1/2 teaspoons baking soda
1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
1/4 cup (50 grams) firmly packed light brown sugar
1 large egg
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1 teaspoon instant espresso powder
1 teaspoon salt
1 cup (170 grams) semisweet chocolate chips
1 stick (113 grams) unsalted butter, melted
1/4 cup (57 grams) whole milk
Equipment:
muffin tray
whisk
bowl
oven
wire rack
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees. 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 to 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.
Step by step:
1. Preheat the oven to 350 degrees. 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.
2. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.Fill each cup about three-quarters full.
3. Bake in the center of the oven for 20 to 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.
Nutrition Information:
covered percent of daily need
