Writing and cooking in: Pittsburgh, PA
I LOVE banana nut muffins. They are one of my all-time favorites. Seriously. Fruit, nuts, and a muffin? Perfect. Muffins were one of the first foods I baked regularly. When I was ten, I used to get up an hour earlier than I needed to and make muffins for breakfast before school. I used to be an early riser. Sometimes I miss that. Especially on weekdays when I want a warm muffin with a slice or two of bacon on the side. That’s pretty much a weekend morning or evening occurance these days.
One of my fave banana nut muffin recipes is from Giada de Laurentiis from the food network. They have mascarpone frosting and are really more like a cupcake. I wanted to make a healthier version sans frosting and with lots of nuts that I could eat for breakfast instead of dessert and still feel healthy. Instead of stirring in nuts, I decided to go grain free once again and use almond flour (almonds ground into a coarse flour). The result was a dense, nutty, not too sweet muffin that is delicious with a little peanut butter on top or reheated in a skillet with a little butter as in the photo below.
Grain-free Banana Nut Muffins
2 cups almond flour
1/4 cup coconut flour
1/2 cup plain yogurt
3 T honey
1/2 tsp. baking soda
3 eggs, beaten
3 bananas, mashed
Preheat oven to 350 degrees and line muffin tin with paper muffin liners. Beat eggs, honey, bananas, and yogurt together. Blend in remaining ingredients. Fill muffin cups (these don’t rise much, so you can fill the muffin cups all the way up). Bake for 15-20 minutes until toothpick inserted in center of a muffin comes out clean. Muffins may still be a bit soft on top at this point. These are dense, chewy (but yummy) muffins. Makes a dozen muffins.
Today’s local ingredients:
Eggs, Greenwalt Farm via Farmer’s Market Cooperative of East Liberty
Orangeblossom Honey, Gunter’s Honey, Berryville, VA
Homemade yogurt from local milk, Turner’s Dairy, Penn’s Hills, PA via Whole Foods