Banana Espresso Chocolate Chip Muffins Recipes

Steps:

• Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
• Whisk the flour, baking soda and kosher salt together in a medium bowl.
• Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
• Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
• Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
• Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.
• Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
• Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
• In a medium bowl, stir together the mashed bananas, sugars, applesauce, milk, and egg.
• Add the flours, instant espresso powder, baking soda, and salt to banana mixture. Stir until just combined. Fold in the chocolate chips.
• Fill each muffin 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.
• 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.

Steps:

• Preheat the oven to 350°F. Spray two 3x4 muffin tins with cooking spray.
• Mix the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl.
• In a different medium-sized bowl, mix the oil, milk, eggs, and bananas.
• Combine the dry and wet ingredients together. Once done, use an ice cream scoop to fill the muffin tins and top each off with 1 teaspoon of chocolate chips.
• Bake for 20 minutes or until the chocolate chips are partially melted.
• Serve warm and enjoy.

Steps:

• Preheat the oven to 375 degrees. Prepare a 12-cup muffin tin by either lining the cups with paper liners or greasing them well.
• For the topping, stir together the brown sugar and flour in a small bowl. Using your fingers or the back of a fork, work in the butter until the mixture has a crumbly texture. Set aside.
• In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the sugar and beat until well blended. Sift together the flour, baking powder, baking soda, and salt into a large bowl. In a separate bowl, whisk together the sour cream, eggs, espresso, and vanilla. Add the dry ingredients to the butter, alternating with the liquid in 3 batches, ending with the liquid ingredients. Use a wooden spoon to stir in the chocolate chips.
• Fill the muffin cups 3/4 full with batter and sprinkle with the topping. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Turn the muffins out onto a wire rack to cool slightly, then serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Pour melted butter into the bowl of an electric mixer and add brown sugar, eggs, and bananas. Mix until combined. Mix in all-purpose flour, oat flour, cocoa, espresso, cinnamon, salt, and baking soda until combined.
• Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.