How To Make Banana Espresso Chocolate Chip Muffins

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/4 cup milk (I used 1%)
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup semisweet chocolate chips


Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg. Whisk together the flour, instant espresso powder, baking soda and salt in a large bowl. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined. Fold in the chocolate chips.

Distribute the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Move the muffin pan to a wire rack, and let cool for about 10 minutes, then remove the muffins from the pan to the rack to cool completely.

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

Yields 12 muffins