Banana Espresso Muffins

banana cakeBy Danny

Banana Nut Muffins

Perfect Breakfast Muffin

I love having muffins for breakfast! During the work week, I rarely have the desire (or time!) to have an elaborate breakfast. Muffins are perfect because they're not super filling, and let's be honest here, who doesn't like to start the day with cake! I'm a HUGE fan of CLASSIC BANANA BREAD, but I've been making it so much lately that I wanted to try something different with my browning bananas.

I've always liked coffee and bananas together, so I decided to try a banana espresso muffin! This recipe is great, and the ingredient that makes all the difference in this recipe is lemon zest---that's right, lemon zest. It adds an amazing brightness and weirdly brings out the flavor of the bananas!

Banana Espresso Muffin recipe after the jump...

Banana Espresso Muffin Recipe

Makes 6 muffins

1 very ripe banana, lightly mashed
1/4 cup sour cream
1 large egg
1 teaspoon grated lemon zest
3/4 teaspoon vanilla extract
1 cup unbleached flour
6 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 salt
5 tablespoons unsalted butter, softened
1/2 cup chopped pecans
2 tablespoons instant espresso powder

Preheat oven to 350 degrees. In a food processor mix banana and sour cream until smooth. Add the egg, lemon zest, and vanilla and process until blended. In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt and beat on low speed of a stand mixer for about 1 minute. Add the butter and half the banana mixture and beat until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the bowl and add the remaining banana mixture in two parts, beating for about 20 seconds after each addition. Add pecans and beat on low speed just until incorporated. Remove half of the batter and place in separate bowl and add the espresso powder until incorporated.

Place muffin liners in tins and alternate spooning banana mixture and espresso mixture into each liner until full to the top. Take a knife and gently swirl each muffin liner to mix the espresso batter and banana batter. Bake for 25 minutes. Remove muffins from pan and cool on wire rack. Enjoy!

Recipe adapted from The Bread Bible, by Rose Levy Beranbaum


Em said...

That looks & sounds great! Banana muffin is definitely my favorite and I love having muffins for my breakfast.

Pearl said...

wow! those muffins are adorable - love the contrast.
hope to keep in touch :)

Peppercorn Press said...

Those are gorgeous muffins! And they sound delicious. Like you, I LOVE banana bread too. The espresso addition sound great.

Rico said...

I need to try and make these look simple and delicious. Economical too.

clicked a few $ :)

Sam said...

I love banana bread too but these will make a nice change. they look great!

CaptnRachel aka Tha Pizza Cutta said...

Holy Hannah! I wish I wasn't allergic to bananas... :(

Penang Tua Pui said...

my wife is a fan of muffins and this will give her to get herself home made muffins... thanks for the recipes..

Christina said...

I never really got the banana+coffee connection, but that's probably because I don't always like eating bananas. In cake form, however, I'd love it! And extra caffeine is always a good thing.

gaga said...

Yum, what a great combo. And wonderful for breakfast. They're gorgeous too!

Danny said...

Thanks everyone, I'm glad you all like them! If you make them, leave a comment and let me know!

shlomit said...

Comes out great, thanks

Here is another great banana recipe:

Heather Campo said...

I made these last month and they come out great. Like you said, they are the perfect breakfast muffin! Loved the contrast of the flavors!

Your photos are awesome!

Danny said...

I'm glad you liked them Heather!

Amanda Florio said...

you just have it listed 1/4 salt, i'm assuming tsp but just thought I would make a comment of that. Thanks for the great idea

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