Espresso Banana Muffins (Gluten Free)

supernaturalcooking

By Nancy Smorch

I LOVE this cookbook!  You can tell by all of the sticky notes I have in it.

Heidi Swanson, not only is an amazing photographer, but her site, 101 Cookbooks, along with her cookbooks, "Super Natural Cooking:  Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking," and "Super Natural Every Day:  Well-Loved Recipes from My Natural Foods Kitchen," are filled with a ton of more “natural” recipes.

To her, natural means using more fresh, non-processed and chemical-laden ingredients.  Using such ingredients, as you know, leads to more nutrients in the foods you prepare, and also a more intense flavor - the flavors of how foods are supposed to taste, not the watered-down versions of food you tend to see in the supermarkets.

So, the other day, I woke up extra early, and wanted to prepare something a little extra special for my family for breakfast.  I pulled out Heidi’s book, "Super Natural Cooking," and thought I would look for something to do with my overripe bananas before they were too far gone.

I came across her recipe for Espresso Banana Muffins and decided to give it a go.  After all, how could you go wrong with a name like that?

And, I didn’t go wrong - they were unbelievable!  Mike said they were the best muffins he’s had in his entire life.  Now, that’s quite an endorsement.  He said the texture was great, the flavor was great, and the subtleness of the espresso added the perfect touch.

I’ve made banana cake and muffins many times before, and they are usually pretty sweet.  But these, although sweet enough, weren’t overly sweet like some muffins can be.

glutenfreemuffins

So, here’s the link to the recipe.  Like I said, I changed a couple of things for our version:

My Tweaks:

Rather than using whole-wheat flour, I used the same amount of Cup4Cup Gluten Free Flour (my favorite gluten free flour).

Rather than walnuts, I used pecans, and I only used about 1 cup.

Rather than espresso powder, I used freshly ground espresso beans.

Rather than regular plain yogurt, I used vanilla goat’s milk yogurt.

And finally, instead of using paper liners in the muffin pan, I just buttered the inside of the muffin pan.

I would recommend sitting down and savoring every bite of these muffins with a fresh cup of coffee or tea.  Enjoy!