Every day at about 3pm it kicks in. My major sweet tooth attack is like clockwork. I can’t do much about it, and a sip of diet Coke just doesn’t cut it. Yesterday my remedy was a delicious banana espresso chip muffin. It was perfectly moist, firm yet delicate, and most definitely sweet. Since I didn’t have espresso powder on hand, I made some extra strong coffee and threw it into the mix. The large and lovely muffins had absolutely no “espresso” flavor whatsoever, but boy were they good eats.
1 1/2 c. mashed ripe bananas
1/2 c. sugar Next time, I think I’ll reduce sugar to 1/4 c.
1/2 c. brown sugar
1/2 c. melted butter I used light butter
1/4 c. milk Original calls for whole milk, but 2% worked well for me
1/3 c. cream cheese, at room temperature
1 1/2 c. flour
1/2 t. instant espresso powder
1 1/2 t. baking soda
1 t. salt
3/4 c. chocolate chips
Preheat oven to 350. Spray 14 muffin cups with Pam. Combine all wet ingredients and dry ingredients in 2 separate bowls. Add wet to dry and stir to combine. Add chips and stir to distribute evenly. Fill muffin cups 3/4 full and bake 20-25 minutes on middle oven rack. Cool 15 minutes in pan and then move to cooling rack. Enjoy with a tall glass of cold milk or steamy latte.