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