Banana Espresso Chocolate Chip Muffins

I was supposed to have a training session this morning with one of the departments at work. (It was cancelled at the last minute.) I was trying to figure what to make for the meeting since it was scheduled from 11:00 to noon, and I didn't want anyone to get grumbly for lunch. I decided to make this recipe, which is from the book Baked.

Baked was an impulse clearance purchase. This was the first thing I've made from it, but I think I'll like this book. There are intriguing recipes, certainly ones that I would definitely try at least once (root beer cake served with vanilla ice cream? check). Also, I've decided that Renato Poliafito (pictured on the left, below) is my new baker crush.

I ended up making it this morning, and it didn't take very long at all. I adapted the recipe a bit, using canola oil instead of melted butter and skim milk instead of whole milk. (Who has whole milk in their fridge if they don't have little kids?)

What You Need 

1.5 cups mashed, very ripe bananas (about 4 medium bananas) 1/2 cup sugar 1/4 cup firmly packed light brown sugar 1/2 cup canola oil 1/4 cup skim milk 1 large egg

1.5 cups AP flour 1 tsp instant espresso powder 1.5 tsp baking soda 1 tsp salt 1 cup semi-sweet chocolate chips

1. Preheat the oven to 350 degrees and line a muffin pan with liners.

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

3. In another medium bowl, whisk together the flour, espresso, baking soda, and salt. Make a well in the middle of the dry ingredients.

4. Pour the wet ingredients into the well and stir until combined. Fold in the chocolate chips.

5. Fill each cup about 2/3 full. (You can fill it 3/4 full; I only fill it 2/3 full because I don't like a huge dome on my muffins or cupcakes.)

6. Bake in the center of the oven for 20 minutes, or until a toothpick comes out clean.

7. Move the muffin pan to a cooling rack and let cool for 15 minutes, then remove the muffins from the pan and let them finish cooling on the cooling rack.