Banana Espresso Muffins
*May also use spelt or red fife flour for beautiful muffins.
**May use double amount of regular instant coffee or grind fresh coffee beans super fine.
Mash bananas until smooth. Stir together bananas, sugars, butter, buttermilk, eggs, and vanilla. In a separate bowl, mix flour, espresso powder, baking soda, and salt. Make a well in the dry ingredients and pour in the wet. Stir until barely combined. Gently fold in chocolate chips. Let muffins rest while oven heats to 375F. Bake 11-13 minutes or till they test done with a toothpick. These are easy to overbake, as they are brown already. If the middle is still soft to the touch, they are probably perfect.
Yield: 24 muffins
This muffin recipe is compliments of the Prairie Flour cookbook which is sold on our website.
Ingredients
Directions
*May also use spelt or red fife flour for beautiful muffins.
**May use double amount of regular instant coffee or grind fresh coffee beans super fine.
Mash bananas until smooth. Stir together bananas, sugars, butter, buttermilk, eggs, and vanilla. In a separate bowl, mix flour, espresso powder, baking soda, and salt. Make a well in the dry ingredients and pour in the wet. Stir until barely combined. Gently fold in chocolate chips. Let muffins rest while oven heats to 375F. Bake 11-13 minutes or till they test done with a toothpick. These are easy to overbake, as they are brown already. If the middle is still soft to the touch, they are probably perfect.
Yield: 24 muffins
This muffin recipe is compliments of the Prairie Flour cookbook which is sold on our website.