I know, the title of this post sounds so negative, you may be wondering why I even write about a subject that I find so nutritionally useless. That is what I think about this recipe I have for espresso–banana-chocolate-chip-muffins. Is your mouth watering yet? They are moist, and buttery, and sweet, with a hint of salty, and just chewy and gooey enough, and did I say moist? It better be watering now, or something is simply amiss with your taste buds. I was on a mission to make muffins, and this recipe was one not to pass up.
Muffins are very easy to make, don’t create much of a mess and they bake quickly. That is why they are such a draw. Plus there are so many kinds. The important part is mixing the wet into the dry, and not over mixing. The rest will take care of itself. These muffins can take forty minutes start to finish, including clean up and baking time. They can last for several days in a glade jar or a tupperware container, or wrapped individually in plastic. They are scrumptious with a cup of coffee in the morning.
But that’s where their virtues end. They are like that handsome man you meet out, at a bar, who sweeps you off your feet and brings you instant gratification, but who leaves you the next day because he is a sailor and is on a journey around the world, probably never to be back in your location again, and off to sweep the next girl off her feet at the next pit stop. These muffins are instant gratification, a quick and easy lift for the spirit and energy level, but a couple hours later they leave you crushed, crashed, empty, and ravenous.
Even so, I will leave you the recipe, for when you are in the mood for some indulgent, semi masochistic behavior. Please, just keep some almonds or s snack on hand for when that sugary, carb-y, caffeine-y high comes crashing down.
1.5 cups mashed very ripe bananas
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1 stick butter, melted and let cool slightly
1/4 cup whole milk
1 large egg
1.5 cups all purpose flour
1 teaspoon (or more) instant espresso powder
1.5 teaspoons baking soda
1 teaspoon salt
1 cup chocolate chips (I prefer carob chips, if you can find them)
Preheat the oven to 350, and spray 8 paper cups with cooking oil or pam and insert into a muffin tray.
Stir together the sugars (brown and white), milk, egg, and bananas.
In another bowl, whisk together the flour, espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredient, and our in the wet. Scrape dry ingredients from the sides with a spatial or wooden spoon, and quickly mix ingredients until just combined.
Fill each muffin liner with batter, to the top (the rise will just make the top spill over the edges and create a nice big muffin top).
Bake for 20-30 minutes (I find 20-25 is perfect–the less time will mean the gooier the muffin). The muffin top should not be too soft when touched, but should bounce back to the touch.
Yum, enjoy with some coffee, and a friend, if possible. Or alone, preferably sitting on a fire escape if in a city, or looking at some nature. With coffee.
P.S. does anyone have ideas for nutritious, sustaining breakfasts that don’t leave you nutritionally starved two hours later? Do share!