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ESPRESSO YOURSELF MUFFINS
Prep time: 15 minutes. Cook time: 20 minutes. Yields: 18 muffins.
½ cup unsalted butter, melted
1 cup light brown sugar
3 ripe bananas
1 ½ cups all-purpose flour
1 cup oat flour*
2 T unsweetened cocoa powder
2 T instant espresso powder
1 T cinnamon
½ tsp salt
½ tsp baking soda
½ tsp vanilla extract
Chocolate chips (I prefer Ghirardelli Bittersweet. They’re larger than regular chips, less sweet and more chocolatey.)
*If you don’t have oat flour, just make your own! Measure a little more than a cup of dry oatmeal (steel cut, regular or quick cook is fine) into a blender. Use higher setting, such as liquefy, to turn it into flour.
- Preheat the oven to 350 degrees. Line 18 regular size cupcake/muffin cups with paper liners.
- Pour melted butter into medium size mixing bowl or into food processor. Add brown sugar, eggs, bananas and vanilla. Mix until combined. In a separate bowl, whisk together all-purpose and oat flours, cocoa, espresso, cinnamon, salt and baking soda. Add dry mixture to banana mixture and blend until just combined.
- Batter will be thick. Spoon evenly into prepared muffin cups. Put about 4 chocolate chips on top of each.
- Bake in preheated oven about 20 minutes. Muffins are done when tops spring back when lightly touched or toothpick inserted into center comes out clean.
We love these muffins served warm. Great with cream cheese! Or, if you are a lover of nut spreads, try them with your favorite peanut or almond butter. Too many muffins? Freeze some for later!!