Almond Banana Espresso Dark Chocolate Chip Muffins
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
- 1½ cups mashed, very ripe bananas (about 3 large bananas)
- ½ cup sugar
- ¼ cup firmly packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup almond milk
- 1 large egg
- 1 cup all-purpose flour, unbleached
- ½ cup almond flour (3/4 cup sliced almonds in a food processor)
- 1 tsp instant espresso powder
- 1½ tsp baking soda
- 1 tsp salt
- ½ 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 ¾ 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
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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