Muffins Don’t Photograph Very Well,
but I tried anyway.

You know, it isn’t really the muffin’s fault. The problem, I think, is just that baked goods in general are sort of brown. Now, don’t think I’m knocking brown, either, heaven knows that it is one of my favorite colors. Right now, in my wardrobe (if I can call it that without laughing) is a brown scoop neck t-shirt that I got on sale 3 years ago. I love it and wear it once a week, at least, year round. I will mourn it when it wears out. So my problem is not with the color brown, either.

You know, the problem is probably that you can’t smell this delightful muffin. That’s it. It’s that the photo only captures one aspect of this delicious creation.

I don’t make many muffins. I think that it is primarily because I don’t really make many breakfastish types of baked goods in general. My ideal breakfast involves eggs, avocados, spinach, onions, cheese….not baked things with sugar in them. So, that explains the lack of muffins ’round these parts. In fact, without the recent snow and the slew of baking that it somehow inspires me to do, we wouldn’t have it at all. Also, I should say that I was given some instant espresso by a friend and so I therefore had my off-the-beaten-path (i.e. nonAldi) ingredient and was good to go.

These are yummy. They don’t have much sugar and they have lots and lots of flavor.

Banana + chocolate + cinnamon + espresso = awesome.

Banana Espresso Chocolate Muffins

1 1/2 cups mashed, ripe bananas (about 4)
1/2 cup sugar
1/4 firmly packed brown sugar
1 stick butter, melted
1/4 cup milk
1 large egg
1 1/2 cup all-purpose flour
1 t. instant espresso powder
1 1/2 t. baking soda
1 t. salt
1 t. cinnamon
1 cup chocolate chips

Preheat oven to 350. Spray a muffin tin or use papers.

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

In another medium bowl, stir together dry ingredients. 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 the muffin tins 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the middle muffin comes out clean.

Let them cool 15 minutes in the pan and then 15 more minutes out of the pan (if you can wait that long).

(Recipe credit to Baked. My modification was to add the cinnamon. Also, I made the recipe with 4 bananas and had 17 muffins instead of the 12.)