Banana Espresso Chocolate Chip Muffins

Between my son and me we had already eaten 3 before I remembered to take a picture!



Once again I delved into Baked for a breakfast treat - Banana espresso chocolate chip muffins (without the espresso since I couldn't find instant espresso powder).
While I don't like coffee, I'm actually kind of bummed that I couldn't find the instant espresso powder since I thought it would be quite tasty in these muffins.

1 1/2 C. mashed, very ripe bananas (about 4 medium)
1/2 C. sugar
1/4 C. firmly packed light brown sugar
1/2 C. (1 stick) unsalted butter, melted
1/4 C. whole milk
1 large egg
1 1/2 C. all purpose flour
1 tsp. instant espresso powder
1 1/2 tsp. baking soda
1 tsp. salt
1 C. semisweet chocolate chips

Preheat the oven to 350 degrees. Spray a 12 cup* muffin pan with nonstick cooking spray or line with muffin tins (I like the silver foil ones since muffins don't stick to them when removing).

In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 min, 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 min. After 15 min, remove the muffins from the pan and let them finish cooling on the cooling rack.

*I actually ended up with enough batter to make 14 muffins