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 Chocolate Chip Muffins||
- 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)
- Preheat the oven to 350F
- Line a 12 hole muffin pan with muffin liners or grease with cooking spray
- In a medium bowl, mash the bananas then stir in sugars, butter, milk, and egg. Set aside
- 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 just until combined
- Fold in the chocolate chips
- Fill each cup about 3/4 full
- Sprinkle a few sliced almonds on top of the muffin batter (optional)
- Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean
- Move the muffin pan to a cooling rack, and let cool for 15 minutes
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…
I was quite pleased with the almond slices on top. They were perfectly toasted and crunchy.
Extremely moist and rich in flavour. These muffins are a delightful breakfast or snack!
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!