Italian Banana Muffins
These are a Fat Loss Foodie version of Nigella Lawson's Italian Banana Bread from her cookbook "Nigellisima." Her addition of espresso powder caught my attention and it was the first recipe I made from the book - WITH some major changes of course. I kept the espresso powder, but swapped out or omitted 3 key ingredients: the flour, fat, and sweetener.
- I replaced the white flour with coconut flour (but much less; it does not convert 1:1);
- Replaced vegetable oil with melted coconut oil;
- Omitted the sugar as ripe bananas provide plenty of natural sweetness!
This can be made in loaf form but I prefer muffins for quicker baking time! I've been making this recipe for over 3 years! I love one of these as a side to my morning omelet or with a cup of coffee for a mid-morning treat. My husband also gets really excited if he knows I have a stash of these on hand. They're easy for him to grab on his way out the door in the mornings!
1/2 c coconut flour
4 tsp. instant espresso powder
1 1/2 tsp ground cinnamon
3/4 tsp baking powder
1/4 tsp sea salt
4 very ripe bananas, mashed
1/3 c coconut oil, melted
4 large eggs
1 tsp vanilla
Optional: 1/4 c Ghirardelli bittersweet chocolate chips or chopped nuts
1. Preheat oven to 350. Line muffin tin with paper liners.
2. Combine dry ingredients and whisk well. Combine wet ingredients in the bowl of a stand mixer.
3. Add dry ingredients to wet and mix until just combined, scraping down the edges of the bowl if necessary. Fold in chopped nuts or chocolate if using.
4. Fill muffin tins 3/4 of the way full with batter and bake for 15-20 minutes or until center springs back when touched. Remove from tins and cool before serving.
Makes 1 dozen. Store in airtight container in refrigerator.
Serve to your favorite monkey - though husbands, roommates, and kids have all approved these over the years...