For at least 6 months, every time I visited my parents, breakfast was cajun bacon and banana mocha chocolate chip muffins. Zero self control. I ate bacon and muffins until I was stuffed. That tells you just how much I enjoy this recipes. It’s also a great way to use those bananas that have been sitting on the counter just a little to long!
Ingredients
5 teaspoons instant coffee granules
5 teaspoons hot water
3/4 cup butter, softened
1-1/4 cups sugar
1 large egg
1-1/3 cups mashed ripe bananas
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees
- In a small bowl microwave water until almost boiling and dissolve coffee granules
- In a separate bowl, cream together butter and sugar
- Add the egg to the butter mixture and beat well
- Add mushed bananas, vanilla, and coffee and beat until just combined
- Combine flour, baking powder, baking soda, and salt in a separate bowl
- Slowly add flour mixture to butter and banana mixture until just moistened
- Fold in chocolate chips
- Scope mixture into muffin pan filled with liners until the liner is 2/3rds full
- Bake 18-20 minutes or until a toothpick inserted into the center comes out clean (just remember not to poke a chocolate chip)
- Cook for 5 minutes in the pan and then move to a cooling rack
TIP: Don’t have over ripe bananas? I’ve thrown bananas in the microwave trying to soften them up and speed up the aging process. Just be careful not to over do it!
Makes about two dozen, depending on how much batter is eaten in the process.
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