Breakfast is sort of my thing. It’s my favorite meal of the day, I love making it, and I’m good at it. So, please excuse the past couple and next couple of breakfast food posts here. I just lurv the breakfasts, and I’m sort of on a roll.
This has been my go-to banana bread for the past several months. It works well as muffins, a loaf, or a bundt. It’s tender and hearty and not overly sweet or heavy. Dare I say it is the best banana bread ever. A bold statement, I know, but I’m that confident about how delicious this is. If I bake it in a bundt or loaf pan, I usually make an almond milk and muscovado glaze or drizzle honey over top. And there you have it, breakfast and dessert in one!
Orange Scented Banana Muffins with Walnuts + Cacao Nibs
makes 12-14 muffins
loosely adapted from 101 Cookbooks
- 130 g (2/3 cup) light muscovado sugar
- 2 tsp fresh orange zest
- 83 g (2/3 cup) unbleached white flour
- 40 g (1/3 cup) whole grain teff flour
- 140 g (1 cup + 2 Tbsp) stone ground whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 50 g (1/2 cup) walnuts, roughly chopped
- 60 g (1/2 cup) cacao nibs
- 340 g ripe bananas, mashed (about 1 1/2 cups or 3 medium bananas)
- 60 ml (1/4 cup) grapeseed oil
- 2 eggs
- 60 ml (1/4 cup) coconut yogurt
- 2 tsp orange zest
- 1 tsp vanilla extract
Preheat oven to 350 F. Line a 12-cup muffin tin with parchment or paper liners. (A liner with a higher edge is preferrable.) In a large bowl, use your fingers to rub together the sugar and zest until zest is distributed and sugar is fragrant. Whisk in flours, baking soda, salt, walnuts, and cacao nibs. In a separate bowl, whisk together the remaining ingredients (bananas through extract). Pour wet into dry and stir together with a spatula until just combined.
Scoop batter into muffins cups until each is 3/4 full. Bake about 25 minutes, or until a tester inserted in the center of one of the muffins comes out clean. Let cool in pan for 5 minutes then remove to a wire rack. They are delicious warm with a pat of butter or coconut cream.
ORANGE SCENTED BANANA MUFFINS WITH WALNUTS + CACAO NIBS
Ingredients
makes 12-14 muffins
loosely adapted from 101 Cookbooks
- 2/3 cup light muscovado sugar
- 1 tsp fresh orange zest
- 2/3 cup unbleached white flour
- 1 cup stone ground whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup walnuts, roughly chopped
- 1/2 cup cacao nibs
- 340 gram ripe bananas, mashed
- 1/4 cup grapeseed oil
- 2 eggs
- 1/4 cup coconut yogurt
- 2 tbsp orange zest
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350 F. Line a 12-cup muffin tin with parchment or paper liners.
- In a large bowl, use your fingers to rub together the sugar and zest until zest is distributed and sugar is fragrant.
- Whisk in flours, baking soda, salt, walnuts, and cacao nibs. In a separate bowl, whisk together the remaining ingredients (bananas through extract)
- Pour wet into dry and stir together with a spatula until just combined.
- Scoop batter into muffins cups until each is 3/4 full. Bake about 25 minutes, or until a tester inserted in the center of one of the muffins comes out clean.
- Let cool in pan for 5 minutes then remove to a wire rack.
- They are delicious warm with a pat of butter or coconut cream.
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