Wednesday, April 1, 2009

(Chocolate Espresso) Banana Yogurt Muffins with Wheat Germ


More over-ripe apple bananas means more banana muffins. This recipe comes from an older, used cookbook I found at a used book store, Yogurt Cookery: Good and Gourmet by Kay Shaw Nelson (published in 1972). The original recipe was for Banana Yogurt Muffins with Wheat Germ, but looking for a "treat" and wanting a little chocolate fix, I decided to add some Tropical Source Chocolate Chips. Next, I was watching Ina put coffee in chocolate cupcakes on the Barefoot Contessa and decided to add some espresso powder to give the muffins a richer flavor. I also used a whole grain pastry flour and threw in some ground flax to make them a bit more nutrient rich. My changes or additions are in red below. 

(Chocolate Espresso) Banana Yogurt Muffins with Wheat Germ
adapted from Yogurt Cookery by Kay Shaw Nelson
(Makes 12-14 muffins)

1 1/2 cups unsifted, all purpose flour  (whole grain pastry flour)
1/2 cup wheat germ
2 Tbsp ground flax seed
1/3 cup sugar (natural cane sugar)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt 
1 cup mashed bananas (about 2 large)
1/2 cup to 2/3 cup plain yogurt
1/4 cup melted shortening  (used butter)
1 large egg
5 oz dark semi-sweet chocolate chips
2 tsp espresso powder
Demerara sugar to sprinkle on top (optional)

Put the flour, wheat germ, ground flax seed, sugar, baking powder, baking soda, espresso powder and salt in a large bowl and stir well. Combine the bananas, yogurt, butter and egg in a small bowl and mix well with a fork. Add to dry ingredients and mix to blend. Stir in Chocolate chips. Spoon into greased (or lined) muffin tins, filling 2/3 full. Sprinkle a little demerara sugar on top of each muffin cup. Bake in a preheated hot (375 degree F.) oven for about 20 minutes, or until done. Makes 14. (Mine made 12)


Notes/Results: This is a dense muffin for sure, but the yogurt and bananas make it nicely moist, and the chocolate makes it a bit decadent. The espresso powder adds a richness rather than a coffee taste and cuts the sweetness a bit. A great muffin for breakfast or as a snack, made with (mostly) good for you ingredients.   

12 comments:

  1. oh man, these look awesome! :P

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  2. love your changes to the recipe :) looks and sounds really good!

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  3. These look terrific!! And I have been praying for over-ripe bananas but my family keeps eating them too fast!!! I'll just have to buy too many, LOL!!

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  4. Naners love chocolate! I should make these for my son, sneak some nutrition into his favourite combo!

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  5. I am totally making these muffins! Thanks for sharing the recipe.

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  6. Okay . . . that would get me out of bed in the moring. It's the perfect breakfast in a cupcake.

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  7. I always have extra bananas that are too ripe to eat around here. I am going to give those muffins a try. The chocolate espresso puts it over the top for me! Sounds great!

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  8. I love the espresso addition, but as a verified coffee addict, I'm slightly biased.

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  9. These look moist and delicious. I have a whole bunch of ripe bananas just begging for me to treat them this way. A great treat!

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  10. I know I'd love these, just from the title alone!

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  11. Yum. I have no words! They look great.

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