Whole Grain Banana Espresso Muffins

Whole Grain Banana Chocolate Chip Muffins

Baking Time - 15 minutes (mini-muffins), 25 minutes (regular muffins)

Temp - 375 degrees

I love muffins and this one seemed to fit the bill for a kitchen with a bunch of super-ripe bananas, a girl in need of a chocolate fix :-), and a need for something to take in to work tomorrow. We really enjoyed having breakfast for dinner tonight. As with all my recipes, feel free to make changes based on what you have available in your kitchen. Kefir may be unfamiliar to many of you (I know it was to me until a few weeks ago). It is a cousin to yogurt that is full of probiotics. It's thickness is somewhere between that of milk and yogurt and its taste is tangy, kind of like buttermilk. If you don't have access, or just don't have any use for kefir in your kitchen, use buttermilk instead. I hope you enjoy and would love to hear your comments!

9 T. unsalted butter, softened

1 c. natural sugar (can substitute granulated sugar)

1/3 c. sucanat (or brown sugar)

5 extremely ripe bananas (we're talking black and spotty), mashed

1 1/4 c. lowfat sour cream (or lowfat plain yogurt)

1/4 c. kefir (or lowfat buttermilk)

1 T. good quality vanilla

3 c. white whole wheat flour (or whole wheat pastry flour, or all-purpose if you don't have WW)

1 T. baking powder

1 t. salt

1 t. espresso powder (optional, but it really enhances the flavor. You could also use instant coffee)

1 t. cinnamon

2 c. toasted walnuts (or pecans), chopped, 1/2 c. reserved

1 1/2 c. dark chocolate chips (or semisweet - I use Ghiradelli or Guittard)

Combine the dry ingredients (including the spices) and set aside.

Cream the butter and sugars for 2-3 minutes on medium speed until well combined. Add the eggs one at a time and mix 2-3 minutes until fluffy. Add the mashed, ripe bananas, sour cream (or yogurt), kefir (or buttermilk), and vanilla and mix 1-2 minutes until fully combined. Pour the dry ingredients into the wet and still with a spoon or spatula until just combined (Though a bit more tedious, this step really is important. If you overmix, the muffins will be tough.) Stir 1 1/2 c. of the nuts and chocolate chips (if using) into to the batter.

Place paper or foil muffin cups into the muffin pan and spray each muffin cup individually with cooking spray. Spoon batter into cups until 90% full (this will make a nice large muffin top). Divide the extra chopped nuts among the tops of the muffins. Bake in a 375 degree oven for 15-25 minutes, depending on the size of the muffin tin. Let cool 4-5 minutes in pan and then transfer to a wire rack to cool.