Banana Espresso Chocolate Chip Muffins

I can’t believe it’s December?

Where did the last couple of weeks of November go? Oh I remember now, I was enjoying all that wonderful bacon-wrapped turkey (my aunt’s recipe), yummy sides and truly enjoying those couple days off. I also took a couple days off in the kitchen from all the leftovers piled up in the fridge. I made some shephard’s pie using leftover turkey and made a big batch of turkey stock. This week’s menu was pretty inexpensive and I had planned meals that focused on pantry items and whatever was in the freezer. Easy menu items like pizza using my new Artisan Pizza & Flatbread cookbook and pasta.

There wasn’t anything that I wanted to highlight and take photographs from this week except for these tasty breakfast treats that I baked up. Whenever I get a down week in cleaning the fridge and freezer, I’m usually baking up something with bananas. It’s because I have an influx of bananas stored in the freezer and ready to use whenever I’m feeling the need to bake something sweet and simple. These banana espresso chocolate chip muffins are perfect for breakfast or a snack. For some odd reason due to my pregnancy food aversions, I’m not really into anything with chocolate but these are super tasty and moist. I forgot that there was chocolate in there, so it has to be good if it disappeared from my plate. Simple and sweet.

Banana Espresso Chocolate Chip Muffins
Adapted from Cate’s World Kitchen
Printable Recipe Ingredients: 4 very ripe bananas, mashed 1/2 cup white sugar 1/4 cup firmly packed brown sugar 1/2 cup unsalted butter, melted 1/4 cup whole milk 1 large egg 1 1/2 cups all purpose flour 1 tablespoon instant espresso powder 1 1/2 teaspoon baking soda 1 teaspoon salt 1 cup semi-sweet chocolate chips


Preheat the oven to 350 degrees. Line muffin pans with paper liners. In the bowl of the stand mixer, combine the bananas, sugars, butter, milk and egg. Mix until combined. In a medium bowl, whisk together the flour, espresso powder, baking soda and salt. Slowly incorporate the dry ingredients into the wet, until slightly lumpy. Fold in the chocolate chips. Divide the batter evenly among the muffin pans. Bake for about 20 minutes, or until a toothpick comes out clean. Cool the muffins in the pans for about 10 minutes, then let cool completely on a wire rack. Yield: 14 to 16 muffins

Review: Fantastic way to use up ripe bananas, and a sweet way to start your day. Update to my little cookie in the oven, we hit the milestone 17 weeks! I can’t believe I’m almost at my halfway mark of my pregnancy. 2nd trimester has given me back my energy and love for cooking. I still have food aversions and I’m on a cereal kick in the mornings. Here’s a recent picture of my husband and I (can you see a bump yet?) from a surprise birthday party that ended up being a surprise wedding party for the guests! (Congrats Lynn & Martika!)

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