Banana-Chocolate Chip Mini Muffins with Chocolate-Espresso Whipped Cream and Caramel

Loving me some mini indulgences…

….And justifying that its healthy.

At least these mini-muffins are… mini, so if you can stop at just one, it’s perfect. But if you can’t, it’s not that bad… at least there are bananas (fruit) plus dark chocolate and espresso (antioxidants) have to count for something…

Ingredients:

For Roasted Banana-Chocolate Chip Muffin:

• 1 1/4 cups bananas (approximately 3-4 ripe bananas)
• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup whole milk at room temperature
• 1 large egg at room temperature
• 1/2 stick unsalted butter (melted)
• 1 teaspoon pure vanilla extract
• 1/2 cup Ghirardelli 60% cocoa bittersweet chocolate chips, chopped into small bits.

For Chocolate-Espresso Whipped Cream:

• 1 cup heavy whipping cream
• 3 tablespoon confectioner’s sugar
• 1/2 teaspoon instant espresso powder
• 1 teaspoon unsweetened Valrhona dark chocolate powder.
• 1 teaspoon pure vanilla extract

Directions:

For Roasted Banana Muffin:

• Preheat oven to 400F degrees.
• Grease mini muffin pan and set aside.
• To roast bananas:
  • Make 3-4 inch slits along each banana and lay on baking sheet.
  • Bake bananas for 10-15 minutes or until the juice starts to run from the slits (the skins will turn black)
  • Remove the bananas from oven and allow them to cool.
  • Once cooled down, remove the peels from the bananas and mash them in a small bowl and set aside.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
• With whisk attachment on standing mixer, on medium speed, combine the milk, egg (first beat egg with fork in small bowl before adding to milk), and melted butter.
• Change out the whisk attachment to paddle attachment, on low speed, stir in mashed roasted bananas and pure vanilla extract.
• Slowly add flour and sugar mixture to the wet ingredients until fully combined.
• Use spatula to mix in chopped chocolate bits and mix to just combine.
• Pour mixture into each mini-muffin to 3/4 full and bake in oven for 10-13 minutes (toothpick test – the toothpick should come out clean).
  • Optional: Before baking, place a mini marshmallow in the center of each muffin (creates a nice sugar glaze on top).
• Alternatively, use a 12-tin tray and line with baking liners and bake for 15-18 minutes.

For Chocolate-Espresso Whipped Cream:

• With whisk attachment on standing mixer, combine the heavy whipping cream, sugar, espresso and chocolate powder and vanilla extract and set the speed to medium speed.
• Continue to whisk until stiff peaks start to form (approximately 5-7 minutes) and the whisk leaves clear traces in the whipped cream.
• Whipped cream can be stored in air tight container in refrigerator until ready to use.

Assembly:

• Need salted caramel sauce (see recipe) and bananas.
• Slice off each mini muffin top.
• Slice 1/2 cm thick banana slices and place two slices on each muffin base.
• Top with 1/2 teaspoon of salted caramel sauce.
• Pipe espresso whipped cream on top.
• Place muffin-top on the whipped cream and finish with another small round of whipped cream.

Alternative option – use toffee bits (see recipe), instead of salted caramel.

I dare you to just eat one….