Banana Espresso Chocolate Chip Muffins

For my birthday my wonderful friend got me a gift certificate to Borders to buy the cookbook of my choice.  She knew I would love a cookbook but had no idea which one.  I have to tell you it was so difficult.  I searched and searched and finally decided on Baked: New Frontiers in Baking. 

I saw them on Martha and have heard about how great their book was and what finally sold me was they opened a shop in Charleston.  I haven’t been yet but it will be on my stop the next time we head to Charleston.  If your in NYC they also have a shop there too. 

When I finally got my book in the mail I opened immediately and started to flip thru.  Wow!  So many delicious recipes and wonderful pictures to go along.  I have many on my list to make but my first recipe were these Banana Espresso Chocolate Chip Muffins.  The decision was easy since I had very ripe bananas that needed to be used.  I changed the recipe a little by adding some white whole wheat flour and reduced the sugar to 1/4 cup (recipe called for 1/2).  The smell these muffins made while baking was magical.  Of course, the first bite was pretty magical too.  These are great to have in the morning with a cup of coffee or as a dessert. 

As you can tell by the pictures I’m still trying to test my lights.  This daylight savings time is a real bummer.  I miss my natural light!

Oh….and I have a GIVEAWAY!  Would you like your very own copy of Baked: New Frontiers and Baking?  Well you can!  Just leave me a comment and tell me your favorite cookbook and why.  The contest will end Sunday at 12 pm EST and Monday I will announce the winner.  Good luck everyone!!

Banana Espresso Chocolate Chip Muffins

Print Recipe

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)

1/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup (1 stick) unsalted butter, melted

1/4 milk

1 large egg

3/4 cup white whole wheat flour

3/4 cup all-purpose flour

1 tsp instant espresso powder

1 1/2 tsp baking soda

1 tsp salt

1 cup semisweet chocolate chips

 

Preheat oven to 350 degrees.  Spray a 12-cup muffin pan with nonstick cooking spray.

 

In a medium bowl, stir together the bananas, sugar, butter, milk, and egg.

 

In another medium bowl, whisk together the flours, instant espresso powder, baking soda, and salt.  Make a well in thee middle of the dry ingredients.  Pour the wet ingredients into the well and stir until just combined.  Fold in chocolate chips.

 

Fill each cup about three-quarters full.  Bake in the center of the oven for 20 to 25 minutes, until toothpick inserted in the center of a muffin comes out clean.

 

Move the muffin pan to a cooling rack, and let cool for 15 minutes.  After 15 minutes, remove from pan.  Enjoy!

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