Banana Espresso Chocolate Chip Muffins

Ingredients

• 1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) firmly packed light brown sugar
• 1 stick (113 grams) unsalted butter, melted
• 1/4 cup (57 grams) whole milk
• 1 large egg
• 1 1/2 cups (190 grams) all-purpose flour
• 1 teaspoon instant espresso powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 1 cup (170 grams) semisweet chocolate chips

Instructions

1. 1

   Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

2. 2

   In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.

3. 3

   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 until just combined. Fold in the chocolate chips.

4. 4

   Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

5. 5

   Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

6. 6

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