Banana Espresso Chocolate Chip Muffins

Bananan Espresso Chocolate Chip Muffins is a morn meal that serves 12. One serving contains 290 calories, 4g of protein, and 14g of fat. For 29 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 565 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 25 minutes. If you have unsalted butter, flour, egg, and a few other ingredients on hand, you can make it. It is brought to you by Handle the Heat. With a spoonacular score of 29%, this dish is not so spectacular. Similar recipes are Bananan Espresso Chocolate Chip Muffins, Healthier Bananan Espresso Chocolate Chip Muffins, and Espresso Chocolate Chip Muffins.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 1/2 teaspoons baking soda

1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)

1/4 cup (50 grams) firmly packed light brown sugar

1 large egg

1 1/2 cups (190 grams) all-purpose flour

1/2 cup (100 grams) granulated sugar

1 teaspoon instant espresso powder

1 teaspoon salt

1 cup (170 grams) semisweet chocolate chips

1 stick (113 grams) unsalted butter, melted

1/4 cup (57 grams) whole milk

Equipment:

muffin tray

whisk

bowl

oven

wire rack

toothpicks

Cooking instruction summary:

Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.Fill each 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.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.Muffins can be stored in an airtight container for up to 2 days.

 

Step by step:


1. Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients.

2. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.Fill each cup about three-quarters full.

3. 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.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.Muffins can be stored in an airtight container for up to 2 days.


Nutrition Information:

Quickview
290k Calories
3g Protein
13g Total Fat
38g Carbs
1% Health Score
Limit These
Calories
290k
15%

Fat
13g
21%

  Saturated Fat
8g
51%

Carbohydrates
38g
13%

  Sugar
21g
24%

Cholesterol
37mg
12%

Sodium
342mg
15%

Caffeine
14mg
5%

Get Enough Of These
Protein
3g
7%

Manganese
0.38mg
19%

Selenium
8µg
12%

Copper
0.23mg
12%

Iron
1mg
10%

Magnesium
38mg
10%

Vitamin B1
0.14mg
9%

Folate
37µg
9%

Fiber
2g
9%

Vitamin B2
0.14mg
8%

Phosphorus
75mg
8%

Vitamin B6
0.13mg
7%

Vitamin B3
1mg
6%

Potassium
225mg
6%

Vitamin A
291IU
6%

Zinc
0.61mg
4%

Vitamin C
2mg
3%

Vitamin B5
0.31mg
3%

Calcium
26mg
3%

Vitamin E
0.39mg
3%

Vitamin D
0.29µg
2%

Vitamin K
1µg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need
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