(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.