Saturday, January 18, 2014

Banana Espresso Muffins

My foot is still broken and I still have this stupid cast! But, I have been able to work from home several days over the past month. It is much easier to put my foot up and relax at home than at the office. One of the benefits of working from home, besides working in your jammies is the ability to have a fresh lunch instead of a microwaved meal. The other morning, I had planned to work from home since I couldn't get a ride into work. I woke up extra early with a sudden urge to make, I made muffins!

Banana Espresso Muffins

I had a particular muffin recipe in mind that required ripe bananas, which it turns out, I had several of in my fruit basket. I love 101 Cookbooks - one of my favorite food blogs and probably the blog that encouraged me to start my own. I was a quick follower of Heidi's and soon purchased her cookbooks. 

Since it is the weekend, I thought I would share this muffin recipe just in time for Sunday morning breakfast! They are very easy to put together, taste delicious with coffee AND are easily made gluten free. The Hubby didn't even realize I made them gluten free until I told him! 

Banana Espresso Muffins

Hopefully only two more weeks in the cast, but with this sweet note from my favorite little ones, I am sure to have a speedy recovery!

Banana Espresso Muffins

Banana Espresso Muffins

Adapted from Super Natural Cooking by Heidi Swanson
Yields: 12-14 muffins

Prep Time: 15 minutes
Cook Time: 25 minutes

2 cups white whole-wheat flour (or gluten free all-purpose flour)
1/2 teaspoon xantham gum (if making gluten free)
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 tablespoon fine espresso powder
6 tablespoons unsalted butter, room temperature
3/4 cup natural cane sugar
2 large eggs
2 teaspoons vanilla extract
1 cup plain Greek yogurt
1 1/2 cups mashed ripe bananas (3-4 bananas)
1/2 cup chocolate chunks (optional)
raw almonds, slivered

Preheat the oven to 375F and position the racks low in the oven. Line a muffin tin with parchment liners.

Combine the flour, baking powder, salt and the espresso powder in a bowl and whisk.

In a separate large bowl or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients. Don't overmix!

Spoon the batter into the prepared muffin tin with an ice cream scoop. Top each muffin with the slivered almonds and bake until golden, about 25 minutes. Cool the muffins in the pan for 5 minutes, then remove to a wire rack to cool completely.

Banana Espresso Muffins

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