Banana bread and café mocha meet in this moist, rich morning muffin. Be sure to use really ripe bananas — the darkest and brownest you can find.
4 medium Bananas, peeled and mashed with a fork
115 g / 1⁄2 cup Crystal Margarine, room temperature
50 g / 1⁄4 cup Dark brown sugar, firmly packed
100 g / 1⁄2 cup Granulated sugar
1 large Egg
185 g / 1 1⁄2 cups All-Purpose Flour
6 g / 1 1⁄2 tsp baking soda
60 g / 1⁄4 cup Milk
6 g / 1 tbsp Instant coffee
80 g / 1⁄2 cup Chocolate chips
80 g / 1⁄2 cup Walnuts or Almonds, chopped
Pinch of Salt
- Pre-heat the oven to 325°F(160°C).
- In a large bowl, cream together the Crystal Margarine and the bananas with an electric mixer set to high speed for 3 minutes, or until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the brown sugar, granulated sugar, instant coffee, egg, and salt. Mix on medium speed for 6 minutes, scraping the sides of the bowl with a rubber spatula as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, chocolate chips, and nuts.
- Scrape down the margarine mixture with a spatula. Add in the flour mixture to the margarine bowl.
- Combine the margarine and flour mixtures on low speed. Slowly mix in the milk. Continue mixing until the batter reaches an even consistency.
- Line a 12 cup muffin tin. Fill each cup 3⁄4 full with batter.
- Transfer to the oven and bake for 20 to 25 minutes. Be sure to rotate the tray after 12 minutes of baking. The muffins are done when the centres bounce back when lightly pressed, and a toothpick inserted into the centres comes out covered only with melted chocolate.
- Transfer the muffins to a resting rack. Allow them to cool before eating, as the chocolate can be extremely hot.