Double Chocolate and Banana Muffins

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
2. In a large bowl, mash the bananas until mostly smooth.
3. Stir in the melted butter, brown sugar, egg, and vanilla extract. Whisk until the mixture is glossy and combined.
4. Sift the flour, cocoa powder, baking soda, salt, and espresso powder directly into the wet ingredients.
5. Using a spatula, gently fold the dry ingredients into the wet batter until no streaks of flour remain; do not overmix.
6. Gently fold in the semi-sweet chocolate chips until evenly distributed.
7. Divide the batter evenly among the 12 liners, filling them about ¾ of the way to the top.
8. Bake for 18–22 minutes, or until the tops spring back slightly and a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the muffins rest in the pan for 5 minutes before transferring to a wire cooling rack.