Almond Banana Espresso Chocolate Chip Muffins
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Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
 
An almond infused muffin with a hint of espresso and dark chocolate chips
Ingredients
  • 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)
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 ¾ 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
Recipe by Lovely Pantry at https://lovelypantry.com/2012/06/almond-banana-espresso-dark-chocolate-chip-muffins/