These are goooood. Really good. Very similar to the recipe in my book Sweet Things but in muffin form and a couple of small changes. I added espresso powder and took out the poppy seeds (although they would work in this recipe). I also added some bran flakes to give them a little more density. They are breakfast material and freeze well.
For the chocolate chips I used broken up pieces of my new absolute favorite chocolate TCHO from San Francisco. Their factory is on Pier 17 of the Embarcadero in San Francisco. Right next to the Ferry Building. Tcho sells these wonderful individually wrapped squares of 70% chocolate in different “notes”. I buy the Tcho A Day for my office and have one everyday to stay healthy! But I digress. I also use the baking discs and broke them up to use in this recipe. Tcho is highly recommended!
Chocolate Chip Banana Muffins
Preheat oven to 350
Put paper liners in 12 muffin cups
1 1/2 cups mashed banana (about 3 or 4)
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
1/4 cup buttermilk
1/2 cup bran flakes
1 1/2 cups whole wheat flour
1 tps espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 cup chopped walnuts
1 cup chocolate chips (Tcho baking discs)
In a large bowl stir together, banana, sugars, butter, buttermilk, egg and bran.
In a medium bowl whisk together flour, espresso, soda and salt.
Fold dry ingredients into wet until just combined. Add walnuts and chocolate chips.
Scoop into muffin cups. Bake for 30 minutes until dark golden brown. Cool.
Muffins can be stored in an airtight container for a couple of days or better yet, freeze them then warm them up in the microwave (yeah I have one now) for about 25 seconds.