• Preheat the oven to 425 F (220 C) for conventional oven, 400 F (200 C) for convection oven. Set the oven rack in the middle of the oven. Line the muffin pan with paper liners

Prepare the batter:

• Dissolve the instant espresso with hot water and set aside to let it cool down a bit
• Mash the bananas with a fork into chunks. They don't have to be smooth
• Whisk all the dry ingredients in a bowl and set aside
• In another mixing bowl, whisk dark brown sugar, oil, molasses, vanilla extract, and eggs until combined.
• Add the banana chunks and dry ingredients and use a spatula to fold until almost combined but you still see some streaks of flour, add about 3/4 of the chocolate chips and reserve the rest as topping. Continue to fold until you no longer see dry pockets of flour mixture

Fill the pan:

• Portion out the batter into the prepared muffin pan, about 3/4 full. Sprinkle with the rest of the chocolate chips and some turbinado sugar on top

Bake:

• Place the pan on the middle rack and bake for 15-18 minutes or until a toothpick inserted into the muffin comes out clean. A few bits of crumbs is okay as long as it's not wet

Cool:

• Let the muffin cool in the pan for about 10 minutes and then remove to the rack and let them cool completely

Storage:

• Once they have cooled down completely, transfer to air-tight container and they can be kept at room temperature for 3 days.