Baked Banana Espresso Chocolate Chip Muffins

Sooo Easy to Make and Stays Moist for Days

I wanted to bring something to my son's teacher today, but forgot until about an hour beforehand:(  As luck would have it I had some ripe bananas in my bread box and a super easy peasy recipe from Baked: New Frontiers in Baking for muffins.  It was fate I tell ya, fate. 

Don't you just love it when something takes about five minutes to prepare but taste awesome?  I do, I do.  These muffins are so simple to make, require ingredients you already have on hand, and are ready in thirty minutes.  

These muffins have got a little espresso powder, not to be confused with ground espresso, that gives it a little coffee flavor not typically indicative of a banana muffin.  Sometimes, though, when I don't have any espresso powder I pop open one of my espresso capsules from my espresso machine and use it.  Although I'm sure that makes some bakers cringe.  To each his own:)  The espresso powder I use last a lifetime in the freezer and stays fresh and powdery.

The batter to these muffins is so delicious that I was scraping the leftovers out of the bowl with my finger.  Please don't judge me.

First Ingredients:

4 medium bananas, very ripe
1/2c sugar
1/4c packed brown sugar
1 stick unsalted butter, melted
1 large egg

Second Ingredients:

1.5c all purpose flour
1t instant espresso powder
1.5t baking soda
1t kosher salt

1c semisweet chocolate chips (keep these to the side till they get folded in)

1.  Preheat oven to 350 degrees.
2.  Mix all the first ingredients in one bowl and whisk.
3.  Mix all the second ingredients in one bowl and whisk.
4.  Pour the wet into the dry and mix together.
5.  Fold in the chocolate chips.
6.  Divide evenly among a 12 cup muffin pan coated with nonstick spray.
7.  Cook 20-25 minutes, rotating halfway through.