Sweet Magnolia Banana Chocolate Chip Espresso Muffins
Sweet Magnolia Banana Chocolate Chip Espresso Muffins takes about as long to say as it does to devour this soft delicious treat. They're perfect with a cup of soup or afternoon snack.
Servings 30 cupcakes
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Ingredients
- 4 tsp espresso powder
- 1/2 cup milk I used skim but any will work
- 6 bananas ripened
- 1 cup Imperial sugar
- 1/2 cup Imperial light brown sugar
- 1 cup butter unsalted and melted
- 2 eggs
- 3 cups all-purpose flour
- 3 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp nutmeg ground
- 1/4 cup Rodelle cocoa sifted
- 1/2 cup chocolate chips I used mini. Any are fine
Instructions
- Preheat the oven to 350 °F. Line cupcake pan with liners or spray with non-stick cooking spray.
- In a small bowl, combine espresso powder and milk. Set aside
- In the bowl of an electric mixer, combine bananas, sugars, butter, and espresso mixture. Mix until blended. Add eggs one at a time, mix to blend after each addition.
- Indo a large bowl add flour, baking soda, salt, nutmeg, and cocoa. Whisk to combine. With the mixer on low, spoon dry ingredients into the wet batter. Fold in chocolate chips.
- Scoop the batter into the muffin tins. I used an ice cream scoop which filled them to about 3/4 full. Bake for 20 to 25 minutes or until a tester comes out clean.
Nutrition
Calories: 184kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 228mg | Potassium: 129mg | Fiber: 1g | Sugar: 15g | Vitamin A: 235IU | Vitamin C: 2.1mg | Calcium: 19mg | Iron: 0.9mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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