No matter how hard we try to eat them, we often end up with overripe bananas on our counter. I usually stick them in the freezer until I can do something with them. Well, we recently had a couple of summer days where it was surprisingly pleasant and I didn’t mind turning on the oven. So, I made these muffins. I’m not much of a baker, but I often make muffins. With some yogurt and fruit they make a really quick breakfast for the kids! These muffins remind me of these Chocolate Chip Coffee Muffins that I’ve posted but with less of a coffee flavor and more of a banana flavor. We all enjoyed these muffins and I was even able to freeze some for another day!
Mocha Chocolate Chip Banana Muffins
Recipe slightly adapted from allrecipes.com courtesy of Shelley Ross
Yield: 15-18 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
1 cup butter
3/4 cups white sugar
2 ripe bananas
1 tablespoon instant decaffeinated coffee granules, dissolved in 1 tablespoon water
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F.
2. Mix butter, sugar, egg, banana, dissolved coffee, and vanilla for approximately two minutes until combined. Add flour, salt, baking powder, and soda, and combine just until flour is mixed in. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
3. Bake for 25 minutes or until toothpick inserted into a muffin comes out clean. Cool on wire racks.