Almond Banana Espresso Dark Chocolate Chip Muffins

Jun 25, 2012 by

That title was a mouthful. The best mouthful I’ve had in a while. I can’t tell you enough how much I enjoyed these muffins. Thank goodness for Muffin Mondays!

When I saw this recipe, my first thought was…this isn’t the healthiest muffin recipe but I can work with it! I was determined to make this muffin as healthy as possible. Ah well, I’ll experiment some more at a later time but these muffins were terrific. They were beautifully moist with a lovely hint of espresso, and of course a few Dark Chocolate Chips to make it really special. You know Dark Chocolate is good for you, right?

Todays recipe is adapted from the book called Baked: New Frontiers In Baking by Matt Lewis & Renato Poliafito. I made a few changes that would hopefully ease my conscience even just a little. I wanted to incorporate almonds so I replaced regular milk with almond milk. I also substituted 1/2 cup all-purpose flour with almond flour (or almond meal). I had a bag of sliced almonds just waiting to be used. I put some in a food processor and pulsated until it was finely ground. I placed a few sliced almonds on the muffin batter just to see what it would be like and it turned out just fine. I knew the kids wouldn’t like them there so they had the ones without the almonds. I only used 1/2 cup of dark chocolate chips. Good call – it was just the right amount for me.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

 

Almond Banana Espresso Chocolate Chip Muffins
Recipe Type: Muffin
Author: Lyn, adapted from Baked: New Frontiers In Baking
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
An almond infused muffin with a hint of espresso and dark chocolate chips
Ingredients
  • 1 1/2 cups mashed, very ripe bananas (about 3 large bananas)
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup almond milk
  • 1 large egg
  • 1 cup all-purpose flour, unbleached
  • 1/2 cup almond flour (3/4 cup sliced almonds in a food processor)
  • 1 tsp instant espresso powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup dark chocolate chips
  • A few tablespoons sliced almonds for garnish (optional)
Instructions
  1. Preheat the oven to 350F
  2. Line a 12 hole muffin pan with muffin liners or grease with cooking spray
  3. In a medium bowl, mash the bananas then stir in sugars, butter, milk, and egg. Set aside
  4. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt
  5. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined
  6. Fold in the chocolate chips
  7. Fill each cup about 3/4 full
  8. Sprinkle a few sliced almonds on top of the muffin batter (optional)
  9. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean
  10. Move the muffin pan to a cooling rack, and let cool for 15 minutes
Notes

This recipe is adapted from Baked: New Frontiers In Baking
Yields 16 muffins

 

We started eating these muffins before I took photos. How on earth did I let that happen!? Once you’ve had one of these muffins, I kid you not, you won’t be able to stop…

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

I was quite pleased with the almond slices on top. They were perfectly toasted and crunchy.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

Extremely moist and rich in flavour. These muffins are a delightful breakfast or snack!

 

A bite from an Almond Banana Espresso Dark Chocolate Chip Muffin

 

We thoroughly enjoyed my adaptation. I will continue to convince myself that I made myself a healthy version of the original recipe.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post. Have a wonderful week!

~Lyn

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33 Comments

  1. Lyn, this is one fine lookin’ muffin. I love the substitutions you made. I’m a huge fan of almonds and chocolate together. Thanks for sharing, and happy muffin Monday!

    • LOL @ “fine lookin’ muffin” :-) Thank you, Jennie. The addition of Almonds made me feel much better about the chocolate chips :-) Happy #MuffinMonday to you too!

  2. I certainly would like to have a mouthful of these muffins. Delish!

  3. I believe that you wouldn’t be able to stop eating them!! These sound fantastic! YUM!

  4. I love all the changes you made Lyn. Love baking with almond flour. They look amazing!

  5. those are beautiful muffins Lyn! they sound so delicious!

  6. I loved your adaptions to this recipe! Have thought about trying almond milk in some of my baking recipes but never given it a try. Do you find you need more/less of the almond milk when substituting? Good to bake with you this week :)

    • Hi Jasmine! I use Almond Milk cup for cup as a milk substitute. I haven’t had anything come out weird to date, so I’d suggest giving it a try! I have also used coconut milk as a milk substitute also. Which is funny because I have nothing against dairy… :-) Good to bake with you too. Happy #MuffinMonday!

  7. I LOVE the look of the almonds on top and I’ll bet they tasted just as crunchy and more-ish as they look. Thanks again with connecting me to #MuffinMonday!

    Stacy

  8. All I can say is YUMMMM!!! It does look delish!

  9. A delicious mouthful to say the least, I love them my friend 😀

    Cheers
    CCU

  10. I have nominated you for an award. Check out my pinto beans post today for the details.

    • Thank you, Renee!!! I saw your fabulous pinto bean post earlier!! I’m honoured to receive such a lovely award from you!!! *hugs*

  11. Oh, I am liking the sounds of these! I would to have them for breakfast!

  12. I absolutely love your twist on these muffins! I’m a huge almond fan – I’m actually eating like a 100 raw almonds right now at work – so I know I’ll love this!

    • Thanks Chung-Ah! I had to think about it but I’m glad it worked out LOL! Almonds are AWESOME! Wait… did you say 100 raw almonds? lol

  13. Congrats my friend, I have just given you a blog award, much deserved 😀
    Enjoy here: http://gobakeyourself.wordpress.com/2012/06/27/the-good-the-bad/

    Cheers
    Choc Chip Uru

  14. Thanks and you are most welcome.

  15. So gorgeous! So decadent! So tasty! YAYY MUFFINS!

  16. Liz

    My kids would want the nut free version, too, but I love the almond topping! These sound great…especially lightened up :)

  17. Definitely love a couple of them for the breakfast with a large pot of freshly brewed tea! Life couldn’t be better!

  18. The photo of these muffins caught my eye, they look so good! I absolutely love the combination of ingredients and suppose I’ll be making these tomorrow! Thanks for sharing!

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