Banana Espresso Chocolate Chip Muffins

My freezer is stocked full with frozen bananas that were "past their prime" for eating, but they are perfect for baking! I saw these muffins on Culinary Concoctions by Peabody, which is a blog I love to read because she makes so many delicious desserts. Her recipes have never let me down and this time was no exception! They were really good and had just a hint of the espresso taste. I will definitely make these again!

Banana Espresso Chocolate Chip Muffins

1 ½ cups mashed, very ripe bananas
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup unsalted butter, melted
¼ cup 2% milk
1 large egg
1/3 cup cream cheese, at room temperature
1 ½ cups all-purpose flour
½ tsp instant espresso powder
1 ½ tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips

Preheat oven to 350F. Spray a 12 cup muffin pan with nonstick cooking spray.
In a medium bowl, stir together the bananas, sugars, butter, cream cheese, milk and egg.
In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
Fill each sup about three-quarters full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.