Banana Espresso Muffins

: |: |: |: |Provided by Del Monte
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons instant espresso powder
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- 1 cup milk
- 1 cup mashed, very ripe Del MonteⓇ Bananas (2-3 bananas)
- 2 large eggs
- ⅔ cup packed brown sugar
- ½ cup preferred vegetable oil
- 1 teaspoon vanilla
- 4oz dark or bittersweet chocolate, finely chopped
- FOR ESPRESSO GLAZE
- 1 cup powdered sugar, sifted
- 1 tablespoon instant espresso powder
- 2 teaspoons milk, or as needed
Directions
- Preheat oven to 375℉. Grease a standard nonstick muffin tin or line with paper liners.
- In a large bowl whisk to combine flour, espresso powder, baking powder, cinnamon, salt, and nutmeg. In a medium bowl whisk to combine milk, bananas, eggs, sugar, oil, and vanilla.
- Add milk mixture to flour mixture and stir just to combine. Fold in chocolate.
- Divide batter among muffin cups. Bake until a toothpick inserted in the center of a few of the muffins comes out clean or with moist crumbs attached, 15-20 minutes. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- For glaze, in a small bowl whisk to combine powdered sugar and espresso powder. Whisk in milk to achieve a pourable but thick glaze.
- Drizzle glaze over cooled muffins.