These muffins are moist, soft, tender, chocolaty with an espresso kick and full of banana flavour. Not too sweet, well, I did reduce the sugar slightly (from 150gm to 120gm). Recipe makes 8 jumbo sized muffins, but I have used the regular sized muffins and got 12.
Recipe is from the book "The Bread Collection" by Brian Hart Hoffman, pg 42, and also be found at Bake From Scratch website.
The changes I've made was to reduce the sugar to 120gm and bake in a regular sized muffin pan, which makes 12 regular muffins.
I'm linking this post with Cookbook Countdown #35
It's breakfast time here and I would love a couple of them with my tea now :-) They look really awesome, Joyce.
ReplyDeleteWow! Those muffins look really good, Joyce!
ReplyDeleteLook wonderful Joyce, I love these !
ReplyDeleteLooks good!
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ReplyDeleteThey look tasty! Soon I will be doing kitchen and bathroom renovations . When the kitchen is fully functional, I can finally cook in it. I can not wait for that moment!
These muffins are perfect for breakfast and even for kids lunch box. You can also give your kids tasty zinger burger.
ReplyDeleteI love this recipe and have made it countless times. So yummy and easy. It's my go-to when I have extra bananas around.
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