As I’ve mentioned many times before, weekday breakfasts are a constant headache for me. I’ve got Greg that wants carb free, Wes that usually likes some sort of breakfast sandwich and Savannah who don’t even want to be asked what she wants for breakfast until she’s been awake for at least 30 minutes.
When my cousin, Nancy, shared this recipe with me she said that these muffins are so delicious she makes a double recipe and freezes some. I made them last week and they are great! I didn’t double the recipe but got about 18 muffins!
When I first made these muffins there were really good. However, I did like Nancy said and I put some in the freezer. I actually forgot that they were in there until a couple of weeks ago. OH MY, what a sweet surprise!!! I must say that these muffins get even better while frozen. They are SOOOOO delicious taken from the freezer and heated in the microwave just long enough to warm and melt the chocolate chips slightly! So delicious that I will for sure be making that double batch that Nancy makes the next time I make these! I had lunch with Nancy over the weekend and she mentioned to me that she now adds a handful of walnuts to her batter and likes them even better. I can’t imagine that they could get any better, but I’m going to take her word for it and try it too.
- 2 c. butter, softened
- 2½ c. white sugar
- 2 eggs
- 6 ripe bananas
- 4 tbsp. instant coffee
- 2 tbsp. hot water
- 2 tsp. vanilla extract
- 4½ c. all-purpose flour
- ½ tsp. salt
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 c. semisweet chocolate chips
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray or line with paper liners (which I spray with cooking spray). Set aside.
- Dissolve instant coffee in hot water, set aside.
- Blend butter, sugar, eggs, bananas, dissolved coffee, and vanilla extract. Add flour, salt, baking powder, and baking soda and blend just until flour disappears. Add chocolate chips and mix just to combine. Spoon into muffin cups.
- Bake 25 - 30 minutes.