Chocolate Espresso Swirl Banana Muffins
• 1 ½ tbsp Anthony’s Goods Baking Espresso Powder • 1 cup dark chocolate chips • 2 ¼ cups all-purpose flour • ¾ cup Anthony’s Goods Cane Sugar • 2 tsp Anthony’s Goods Cassia Cinnamon Powder • ½ tsp ground nutmeg • ½ tsp Anthony’s Goods Cloves (ground) • ½ tsp salt • 1 tsp baking soda • 3 ripe bananas, mashed (about 1 ½ cups) • 2 eggs • ½ cup avocado oil • 1 tbsp molasses • 1 tsp vanilla extract • Splash of almond milk, if necessary
These beautifully swirled banana muffins aren’t overwhelmingly banana flavored. Instead, the sweet fruit is complemented by dark chocolate and espresso powder. A coffee lover’s delight! 1. Preheat the oven to 350F and line a muffin tin with muffin liners. 2. In the microwave, melt the chocolate chips for 30 second intervals, stirring in between, until smooth and silky. Stir in the espresso powder and mix well until combined. 3. In a large bowl, whisk together all of the dry ingredients. 4. In a medium bowl, mash the bananas until smooth and whisk in the remaining wet ingredients. 5. Add the wet ingredients to the dry and mix until just combined. If the mixture is too dry, add a splash of almond milk to bring it together. 6. Scoop the batter into the muffin tin, filling them up ¾ full. 7. Add a small dollop of the chocolate espresso mixture in the center of each and use a toothpick to swirl it with the surrounding batter. 8. Bake for 30 minutes, until a toothpick inserted into the center comes out clean.