Breads | Breakfast

Banana Coffee Muffins

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Taking a break from the Baked cookbook, I had a few ripe bananas that needed to be put to use. Searching online I found a banana coffee muffin recipe by Paula Deen. I remembered making something similar awhile back but with chocolate chips.

These are make in minutes muffins. They are the kind you can throw together in the morning and bring to your co-workers or for a weekend brunch.

Banana Coffee Chocolate Chip Muffins

1/3 cup melted butter
4 ripe bananas, smashed
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 tablespoons strong coffee
1 teaspoon baking soda
Pinch salt
1 1/2 cups all-purpose flour
1 cup chopped pecans, toasted or raw
3/4 cup semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F.

Grease a 12 cup capacity muffin tin or use paper liners.

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With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped pecans and chocolate chips. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.

*Cook’s note: To check to see if the muffins are done; with a toothpick insert into the center of a muffin, if it comes out clean, it’s done.

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