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Crazy banana espresso chocolate chip muffins.


So my blog adoptee Amanda made these muffins, and when I mentioned them in my post about her, Jay saw them & he basically insinuated that he wanted me to make them. I always have overripe bananas around, and chocolate chips, and instant coffee, so it was a no-brainer. Unfortunately for him, by the time it was his day off there were none left.  He really likes fresh-out-of-the-oven-just-made muffins anyway, so it wasn’t really an issue. But… I’ve heard amazing things about these muffins and guess what?

They’re pretty much true.

These muffins are some crazy ass muffins. Are they the best ever? Nah. But they’re pretty dang good. Thanks to Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito which is where the recipe is from. They’re super moist thanks to the banana. I’d actually use a bit less banana next time, as I think they were too moist. But then again I used 4 bananas without bothering to see if that was indeed 1 ½ cups. Woops.

BANANA ESPRESSO CHOCOLATE CHIP MUFFINS

Ingredients:

  • 1 ½ cups mashed ripe bananas (about 4 medium)
  • ½ cups sugar
  • ¼ cups packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cups whole milk
  • 1 large egg
  • 1 ½ cups all purpose flour
  • 1 teaspoon instant espresso
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup (6 ounces) semi sweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F. Spray a 12 cup pan muffin with non-stick cooking spray. In a medium bowl stir together the bananas, sugars, butter, milk, and egg. Set aside.
  2. In another medium bowl whisk together the flour, espresso, baking soda, and salt together. Make a well in the center of the flour bowl. Pour the wet ingredients into the well and stir until just combined.
  3. Fold in the chocolate. Divide the batter among the muffin pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool the muffins in the pan for 15 minutes before removing. Then finishing cooling on a wire rack. Muffins can be kept in an airtight container for 2 days.

And before I go, I want to congratulate Yoyo on her brush with fame: Hayley Williams from the band Paramore recieved some of Yoyo’s awesome handsewn stuff at a Meet & Greet and was super excited. Go check out the video here and then you can see that a Hayley fansite has linked to Yoyo’s Artfire page where you can purchase her incredibly awesome goods. Yoyo deserves to be famous! We’ve already known she was totally cool for a long time over here.

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Comments 3

  1. wendy wrote:

    those do look good! i happen to have everything on hand atm so I may try those!

    Posted 26 Jul 2009 at 8:15 am
  2. Amanda wrote:

    I’m so glad you made these. They are probably the best muffins I have ever tasted. I love the banana/chocolate/espresso combination. It’s pure money.

    Posted 28 Jul 2009 at 1:08 am
  3. cupcake rehab wrote:

    Wendy: do it! I actually got a request to make them again, haha…

    Amanda: I added a buttload more coffee to mine because I wasn’t sure if regular old coffee instead of espresso would do it, so mine were like crack-bombs! Super coffee tasting little bundles of banana, energy and chocolate.

    Posted 28 Jul 2009 at 2:18 am

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