Banana-Coffee Chocolate Chip Muffins
Yield: 1 dozen regular size muffins & 6 mini-muffins
Adapted from Baked, New Frontiers in Baking
Ingredients:
1 ½ cups mashed, very ripe bananas (about 4 medium bananas)
½ cup sugar
¼ cup brown sugar
½ cup butter, melted
¼ cup milk
1 egg
1 ½ cups flour
1 teaspoon instant coffee granules
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup mini chocolate chips
Directions:
Preheat the oven to 350F. Spray or line a regular size muffin pan. (Plus 6 cups from mini tin).
In a medium bowl, stir together the bananas, sugars, butter, milk and egg.
In another medium bowl, whisk together the flour, instant coffee granules, 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 ¾ full. Bake in the center of the oven fro 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
Cool on rack 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.