#MuffinModay ~ Banana Espresso Chocolate Chip Muffins

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. Our earliness leader is Stacy of Food Lust People Love.

This recipe made 15 muffins for me - so keep that in mind if you have muffin tins on the smaller side like some of mine seem to be. These muffins were really, really delicious. Super tender, a lovely light crunchy exterior from the butter, just the right amount of chocolate chips, and a hint of the espresso flavor. I might add more next time. All in all a great way to start, or end, the day!

Take a look at all the yummy muffin-goodness we're sharing today!

• Banana Espresso Chocolate Chip Muffins from Making Miracles
• Blueberry Muffin Tops with a Cheesecake Drizzle from Karen's Kitchen Stories
• Bonfire Tea Muffins from The Spiced Life
• Chocolate Pumpkin Swirl Muffins from Food Lust People Love
• Mediterranean Muffins from A Day in the Life on the Farm
• Savoury Pumpkin Muffins from Passion Kneaded
• Sweet Potato Casserole Muffins from Farm Fresh Feasts

Banana Espresso Chocolate Chip Muffins adapted from Handle The Heat

Ingredients
1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
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
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray (if you're using smaller muffin tins, you may need to use 2 pans for excess batter).
2. In the bowl of a stand mixer, whip the the bananas, sugars, butter, milk, and egg together until well blended.
3. Add the dry ingredients into the wet, and stir just until combined, then add the chocolate chips in by hand.
4. Fill each prepared 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.
5. 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.
6. Muffins can be stored in an airtight container for up to 2 days.