Chilled Banana Chocolate Muffins

I love banana muffins! Especially cold banana muffins with a tall glass of full-fat milk. That’s right full-fat not skim! Especially not with any type of treats.

Chilled Banana Chocolate Muffins – about 12 muffins
4 mashed riped bananas
1/2 cup sugar
1/4 cup firmly packed brown sugar
8 tablespoons unsalted butter (1 stick) melted
1/4 cup milk
1 egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup bittersweet chocolate chips

Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick baking spray.

In a large bowl combine mashed bananas, sugars, butter, milk, and egg.

In another bowl sift together flour, insant espresso powder, baking soda, and salt. Gradually add wet ingredients to dry and stir to mix, repeat this process until everything is combined. Fold in the chocolate chips. Don’t over mix!!

Using a 1/2 cup scoop, fill each cup, and bake in the center of the oven for 20 minutes, or until a toothpick comes out clean.

When the muffins are done, remove from the pan and cool in pan for 15 minutes. After the muffins are cool, move to a cooling rack, and allow them to finish cooling.

Once they are cool, move the muffins to an airtight container and refrigerate for up to 3 days. Serve with a chilled glass of milk and enjoy!

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