Is any else at the point where an entire pot of coffee can’t give them the energy that they need. Well if you have your not alone, because I have too hit that point. Now i’m looking for other ways to sneak in caffeine, like trying to sneak veggies into your kids food. Which I probably need equally as bad, but no more veggie talk were talking about caffeine here.
I’m already tired all the time as it is, but on top of just naturally being sleepy I work long unforgiving hours in a restaurant which I feel is a good excuse for more caffeine. My days are filled with hot coffee, iced coffee, espresso shots and now espresso muffins! You can be excited too because they contain not only espresso but also a serving of fruit! Double win.
I would even go as far as to say, these would qualify for a great on the go breakfast, perfect with, you guessed it, a cup of coffee! So gather your ingredients and pull out you mixer because were making some muffins! These are also very easy to make and they lasted surprisingly longer than I expected, not that it was really very long before they were gone, but you get what I mean.
Start by preheating your oven to 350 degrees F, line a standard muffin tin with paper liners or simply spray it with cooking spray, set aside. In a small microwave safe bowl melt your chocolate chips, stir in your espresso powder until mixed, set aside as well. In a large mixing bowl combine the flour, sugar, I used splenda, unsweetened cocoa powder, baking soda, salt, cinnamon and nutmeg, whisk to mix. In a separate bowl combine the ripe bananas, eggs, oil, milk, vanilla and molasses, stir to combine.
Combine the wet and dry ingredients until incorporated, gently fold in the melted chocolate and espresso mixture into evenly mixed in. Using a spoon or I prefer a cookie scoop evenly pour batter into each cup, bake for 20-25 minutes until a toothpick comes out clean., Cool on a wire rack and enjoy!
- 1 cup semisweet chocolate chips
- 2 Tbsp. espresso powder
- 2 cups all-purpose flour
- 3/4 cup granulated sugar, or sugar substitute
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 2 ripe bananas
- 2 large eggs room temperature
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 Tbsp. molasses
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees F, Line a muffin tin with paper liners or coat with non-stick spray. Set aside.
- Melt chocolate chips, either over a double boiler or in the microwave, mix in espresso powder until evenly incorporated.
- In a large mixing bowl combine together the flour, sugar, cocoa powder, baking soda, salt, cinnamon and nutmeg.
- In a separate mixing bowl combine the bananas, eggs, vegetable oil, milk, molasses and vanilla
- Combine the wet and dry ingredients until mixed. Fold in the melted chocolate and espresso mixture until evenly combined.
- Using a cookie scoop or a spoon evenly fill the muffin tin until all the batter is gone
- Bake for 22-25 minutes or until pick comes out clean when inserted in center of muffin.
- Remove from tins and cool on wire racks. Serve and enjoy!