Brandi’s Mocha Chocolate Chip Banana Muffins

We all have our favorite relaxing pastime. Some enjoy a good book; some go for a walk or workout; others binge-watch their favorite television show. Me, I enjoy baking. I actually miss being in the kitchen if it’s been a while.  

I’m not sure my mother or grandmothers baked to relax or if it was just to feed the family. However, it was watching them in the kitchen that ignited my love for baking.

My favorite recipes are the recipes my family and friends have passed on to me. This fabulous muffin recipe was given to me by my cousin, Nancy. They are moist and full of flavor. Perfect for an on-the-go breakfast. Using the tall Wilton baking cups I get 24 muffins from this recipe.  Plenty to share with a friend or freeze.

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Brandi's Mocha Chocolate Chip Banana Muffins

Course Breads

Author Amye Melton

Ingredients

• 2 cups unsalted butter softened
• 2 1/2 cups granulated sugar
• 2 large eggs room temperature
• 6 very ripe bananas mashed
• 4 tablespoons instant coffee powder
• 2 tablespoons hot water
• 2 teaspoons vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoons salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 12 ounces Ghirardelli semi-sweet chocolate chips
• 2 cups chopped walnuts

Instructions

• Preheat oven to 350℉. Line a muffin tin with baking cups and spray lightly with nonstick cooking spray, set aside.
• Dissolve instant coffee in hot water, set aside.
• In a mixer bowl cream butter and sugar until well blended. Add eggs, bananas, coffee mixture, vanilla, flour, salt, baking soda, and baking powder.
• Fold in chocolate chips and walnuts, blending well, scraping bottom and sides of the bowl.
• Scoop batter into baking cups, filling almost full. Bake 25 - 30 minutes or until done.
• Cool on a wire rack.