Preheat the oven to 350 degrees F. Spray a 12 cup pan muffin with non-stick cooking spray. In a medium bowl stir together the bananas, sugars, butter, milk, and egg. Set aside.
In another medium bowl whisk together the flour, espresso, baking soda, and salt together. Make a well in the center of the flour bowl. Pour the wet ingredients into the well and stir until just combined.
Fold in the chocolate. Divide the batter among the muffin pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins in the pan for 15 minutes before removing. Then finishing cooling on a wire rack. Muffins can be kept in an airtight container for 2 days.
Originally Submitted
3/3/2010
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