If a person like James who doesn’t like the taste of coffee can enjoy these morning muffins, then you can too. They’re very banana-y and even better with some walnuts on top. I would suggest increasing the amount of ground espresso in the muffins by a teaspoon or two to really taste that coffee flavor (changes indicated in recipe below).
Recipe adapted from Dinner & Dessert
1 ½ cups mashed, very ripe bananas (about 4 medium bananas)
½ cup sugar
¼ cup firmly packed light brown sugar
½ cup unsalted butter, melted
¼ cup milk
1 large egg
1/2 tsp. vanilla
1 ½ cups all-purpose flour
1 rounded tsp. cinnamon
2-3 tsp. instant espresso powder
1 ½ tsp. baking soda
1 tsp. salt
Preheat oven to 350 and grease or line muffin tin
1. In a medium bowl, stir together the bananas, sugars, butter, milk, egg and vanilla.
2. In another larger bowl, whisk together the flour, instant espresso powder, baking soda, cinnamon and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined.
3. Fill each cup about three-quarters full.
4. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted of a muffin comes out clean. Cool muffins in pan for 15 minutes before removing them to a plate to cool completely.