In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Banana Espresso Muffins

Lately I’ve been keeping frozen bananas on hand nonstop. They’re perfect in smoothies, and for baking. Just let them thaw and BAM extra flavor.

Also, we cat sat for our neighbor recently, and she gifted us some gorgeous chocolate covered espresso beans. Why should plain chocolate chips get all the love?

Make a batch of these and feel the sweet “zing,” of sweetness and caffeine.

Banana Espresso Muffins

Yield: 6

Ingredients:

2 large eggs

1 large frozen banana, thawed

½ cup heavy cream

1 tablespoon honey

1 tablespoon maple syrup

1 teaspoon baking powder

½ teaspoon kosher salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup old-fashioned oats

¼ cup chocolate covered espresso beans

Instructions:

Preheat oven to 375 degrees.

Fit a muffin tray with six paper muffin cups.

In a large bowl, whisk together the eggs and cream.

Stir in the banana, and whisk well.

Add in the honey, syrup, baking powder, salt, cinnamon and nutmeg.

Stir well.

Add in the oats, and stir well to combine.

Divide mixture between the muffin cups.

Top with espresso beans.

Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Let rest on a cooling rack, and then devour them.

(Photos by Launie Kettler)

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