Banana Espresso Chocolate Chip Muffins

The reason I chose this recipe this morning was that I had 4 very ripe bananas that I didn’t want to throw away. Nor did I want to make “your typical” banana nut bread. I wanted to find something different that sounded yummy. After looking through about 6 or more cookbooks, I found this recipe. It really looked and sounded good. What I loved about this recipe is that all the ingredients were in my pantry, except for one. I didn’t have whole milk but I did have half and half. So guess what I used? Yes—the half and half. These muffins turned out so good.

Sometimes it’s hard to tell if a muffin is done when some of the ingredients are bananas and/or chocolate chips. But I did the toothpick test and decided they were done in about 23 minutes. What I forgot to do, which I think is important is, when using chocolate chips for any recipe, coat them in flour before placing them in your batter. If you do that, then the chips won’t sink to the bottom of the batter. I forgot to do that one little step and I think all the chips are in the bottom of the muffins. Oh well, they’re still excellent!!!!

This is a great muffin to wake up to in the morning. This recipe came from the cookbook, “Baked”. They are on page 32.