Directions

• Preheat oven to 350F (176C) and line muffin cups with paper liners or spray with cooking oil.
• Chocolate-Espresso Mix
• Combine the chocolate morsels and espresso powder in a double boiler over simmering water.
• When completely melted, stir and remove from heat, and let cool.
• Banana Mix
• In a large mixing bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg.
• In a medium mixing bowl, combine mashed banana, eggs, oil, buttermilk, molasses, and vanilla.
• Combine wet ingredients to the dry ingredients, stirring just until moist. Do not over mx.
• Spoon 1 1/2 cups (330 grams) of banana mixture into a smaller bowl and add the chocolate-espresso mix.
• Add the banana-chocolate-espresso mixture back into the main banana mixture, but only stir enough to swirl the mixture together.
• Spoon batter into prepared muffin tins, filling 2/3 full.
• Bake
• Bake for 25-30 minutes, or until a wooden pick comes out clean when inserted into the center of a muffin.
• Cool in pans for 5 minutes, then remove muffins to a cooling rack. Serve warm or at room temperature.