July 30, 2009

Banana Espresso Chocolate Chip Walnut Muffins

I found this recipe on someone's blog and I'm so sorry for not referencing you --- I go thru so many blogs and I cant always keep track of everyone's. The recipe originally came from Baked: New Frontiers in Baking and I adjusted according to what I had in my pantry.

Makes 12 muffins
1 1/2 cups mashed ripe bananas (about 4 medium)
1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup chunky unsweetened appleasauce
1 large egg
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons instant espresso
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup chopped walnuts

Preheat the oven to 350 degrees F. Spray a 12 cup pan muffin with non-stick cooking spray (or line with paper cups). In a medium bowl stir together the bananas, sugars, butter, and egg. Set aside.

In another medium bowl whisk together the flour, espresso, baking soda, and salt together. Make a well in the center of the flour bowl. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate.

Divide the batter among the muffin pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 15 minutes before removing. Then finishing cooling on a wire rack. Muffins can be kept in an airtight container for 2 days.

VERDICT: Maybe its the way I changed the sugar or the way i subbed applesauce for the butter but.... uh.... the taste wasnt really there. It was just OK, but my toddler loved them -- except for the walnuts, which she spit out.


pinkstripes said...

The originals are wonderful! Too bad the taste didn't work out for you. They look great.

Snooky doodle said...

interesting recipe. Pity it wasn t that great!

Tracey said...

Bummer - so sorry to hear these weren't a hit. They look fantastic! I absolutely love these muffins and you just reminded me that I need to make them again!

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