I know I posted some healthy, conscientious, figure-friendly banana chocolate chip muffins awhile ago. They’re great. Delicious. Healthy.

These are greater. More delicious. Not healthy. Many more chocolate chips. A lot more butter. A lot.

I made these as a thank-you gift to Rach’s sister who graciously let us stay at her house this past weekend during my visit to Minnesota. I had the most awesome time in Minnesota seeing Rach and my other girlfriend Steph for the first time since graduation. We laughed, we cooked, we watched Jon Woo movies. It was just like old times. And these muffins was our glorious breakfast for the weekend. The espresso powder doesn’t do much but make the chocolate really sing, and these are so moist they keep for days with no loss in texture or taste.

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Not-Healthy Banana Chocolate Chip Muffins

Based on the recipe from Baked.

Makes 15 muffins.

Ingredients

• 1½ cups mashed, very ripe bananas (about 3 large bananas)
• ½ cup sugar
• ¼ cup firmly packed light brown sugar
• 1 stick unsalted butter, melted
• ¼ cup whole milk
• 1 large egg
• 1½ cups all-purpose flour
• 2 teaspoons instant espresso powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1.) Preheat oven to 350° F. Spray 2 large muffin tins with nonstick cooking spray. In a medium bowl, loosely whisk together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Pour the wet ingredients into the dry and mix until just combined. Fold in chocolate chips.

2.) Pour the mixture into the prepared muffin tins and bake 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Let cool completely on a cooling rack (in the pan) and then remove. The flavor actually gets better the next day, so keep in a airtight storage container and store up to 4 days.