Banana Chocolate Chip Espresso Muffins

Ingredients

• 1.5 cup All purpose flour
• 1 tsp baking soda
• 1.5 tsp salt
• 0.75 cup white sugar
• 2 tbsp brown sugar
• 2 eggs
• 1 tsp instant espresso powder
• 2 tbsp creme fraiche or Greek yogurt
• 1 tbsp rum (optional)
• 1 tsp vanilla bean paste
• 3 bananas (very ripe, mashed)
• 0.5 cup extra virgin olive oil
• 2 tsp dark coco powder
• 0.5 cup chocolate chips
• Flakey sea salt (optional, for sprinkling)
• 1 tbsp sugar (for dusting (optional))

Steps

1. 1

   Preheat oven to 350 F and line 8 muffin tins with liners.

2. 2

   Sift the all purpose flour, baking soda, and salt into a small bowl and set aside.

3. 3

   In a large bowl or stand mixer, whip together the white sugar, brown sugar, eggs, rum, vanilla bean paste, espresso powder, and Greek yogurt (or creme fraiche) until smooth and creamy, about 5 minutes.

4. 4

   Add in the extra virgin olive oil and the 3 mashed up VERY RIPE bananas to the wet mixture.

5. 5

   Add the sifted dry ingredients to the wet ingredients and mix just until combined.

6. 6

   Gently fold in the chocolate chips.

7. 7

   Take about 1 cup of the muffin batter and place it in a separate small bowl. Add the dark coco powder to this small bowl and mix until combined.

8. 8

   Separate the remaining plain muffin batter evenly between the 8 muffin liners.

9. 9

   Top each muffin with a dollop of the chocolate muffin batter and swirl with a toothpick to create a marbled effect.

10. 10

    Dust each muffin with a tablespoon of sugar and bake for 25-35 minutes dependent on your oven.

11. 11

    Once out of the oven, sprinkle with flakey sea salt and enjoy.

Notes

A commenter noted that this recipe can also be baked in a loaf pan at the same temperature for approximately 50 minutes. Ensure bananas are very ripe for the best flavor and texture.

Nutrition per serving

• muffins
• breakfast
• dessert
• banana
• chocolate
• espresso
• baked
• small batch