Description
Indulge in these incredibly moist and flavorful muffins, perfectly balanced with sweet bananas, rich espresso, and melty chocolate chips. A delightful treat for breakfast or any time of day.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons instant espresso powder
- 1 1/2 cups mashed very ripe bananas (about 3–4 large bananas)
- 1 cup (170g) semi-sweet chocolate chips, plus more for sprinkling
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash ripe bananas. Stir in melted butter, then whisk in granulated sugar, brown sugar, eggs, vanilla extract, and espresso powder until well combined.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Pour dry ingredients into wet ingredients. Gently fold with a rubber spatula until *just* combined; do not overmix. Fold in chocolate chips.
- Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle extra chocolate chips on top if desired.
- Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 375°F (190°C) and bake for another 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-23 mins