Breakfast

Banana Espresso Chocolate Chip Muffin is for Breakfast, Snack.

Banana Espresso Chocolate Chip Muffin takes 20 minutes to prepare.

Banana Espresso Chocolate Chip Muffin takes 20 minutes to cook.

Banana Espresso Chocolate Chip Muffin makes 14 servings.

The ingredients for Banana Espresso Chocolate Chip Muffin are:

1 1/2 cups mashed, very ripe bananas (about 4 bananas)
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder (I used about a tablespoon 'cause I love me some coffee!)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup semisweet chocolate chips (next time I would use less, and I'd use bittersweet chocolate)

Here is how you make Banana Espresso Chocolate Chip Muffin:

Preheat oven to 350 degrees. Either line a muffin tin with papers, spray with non-stick cooking spray, or if using fancy pants papers as above, just set them on a baking sheet. In a medium bowl, stir together bananas, sugars, butter, milk and egg. In another bowl, whisk together flour, espresso powder, baking soda and salt. Make a well in the center of the dry ingredients and add the wet ingredients, stirring until barely combined. Gently fold in chips--don't overwork the batter!--and then fill muffin cups 3/4 full. Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for about 15 minutes before removing. Enjoy!Number of Servings: 14Recipe submitted by SparkPeople user AUGUSTAGLOOP.

The nutritional information for Banana Espresso Chocolate Chip Muffin is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 236.9

• Total Fat: 10.9 g
• Cholesterol: 33.4 mg
• Sodium: 311.6 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 1.6 g
• Protein: 2.8 g