Espresso Banana Muffins

Updated 6.9.2017.

I know it’s not likely that anyone is going to have 24 ripe bananas sitting around their house – let’s be honest here. But if you did, you have the option of making 42 Texas sized banana muffins. (Or 84 regular sized muffins.) Which is what I made today. Recently I’ve been on the hunt for the perfect banana bread/muffin recipe and I think I’ve found it. I made this recipe once before and it was amazing. Unfortunately when I tried to reproduce it this time, I didn’t have the exact same ingredients.

While making this batch of muffins, I did not have my normal equipment on hand, and had to walk to starbucks and buy an espresso. I was a bit short of 4 tablespoons (I had multiplied the recipe by 6), and obviously there was no cinnamon/nutmeg infusion.

ingredients.

• 4 ripe bananas, smashed
• ⅓ c. melted butter
• ¾ c. sugar
• 1 egg, beaten
• 1 tsp. vanilla
• 1 T. nutmeg and cinnamon infused espresso
• 1 tsp. baking soda
• Pinch of salt
• 1 ½ c. of flour
• 1 c. chopped walnuts or 1 c. your favorite flavor of chips (chocolate, butterscotch, peanut butter) – either optional

directions.

1. Preheat the oven to 350°F. Line a muffin tin with paper liners or spray with cooking spray.
2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, espresso and vanilla.
3. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
4. Pour mixture into a prepared muffin tin. Bake for 22 to 25 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.

Makes approximately 12 regular-sized muffins. Recipe adapted from simplyrecipes.com.

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