I forgot how exhausting it is to be a member of the gainfully employed. I barely survived my first week. If you asked me to recall the high point and low point, I’d say the high point was discovering the twice-weekly lunchtime yoga class in the California sunshine. Sign me up. The low point was waking up in the wee hours at 6:00 a.m. Just one short week ago, I was falling asleep about that time.
I’ve tried to soften my 6:00 a.m. blues by pampering myself each morning with a cardamom-rose latte (my new favorite) and a warm, freshly baked treat, like these remarkably moist banana cherry muffins. They help, but I still miss the warmth of my 6:00 a.m. bed.
These exceptionally moist and flavorful muffins were adapted from my favorite banana bread recipe.
¾ cup all-purpose flour
¼ cup almond flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup canola oil
⅓ cup buttermilk
1 teaspoon vanilla
1 egg plus 1 yolk
½ cup chopped walnuts, plus more for topping
½ cup chopped fresh or frozen and drained cherries, plus 3 more for topping
3 very ripe bananas, mashed
Preheat oven to 350 degrees F. Line 12 muffin cups with liners. In a medium bowl, whisk together flour, almond flour, baking soda, and salt. In a separate medium bowl, whisk together sugar, oil, buttermilk, vanilla, egg, and yolk. Pour wet ingredients into dry ingredients and whisk until just blended. Fold in walnuts, cherries and bananas.
Spoon batter into muffin cups. Top with a quartered cherry and chopped walnuts. Bake 25-30 minutes until muffins are brown and a toothpick inserted into the middle comes out clean. Cool and enjoy.
1 cup Bob’s Red Mill 7 Grain®
1 cup milk (more if needed)
1 1/4 cups all purpose flour
1/3 cup sugar or brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon combined (allspice, nutmeg, ginger, and/or cloves)
1/4 cup (1/2 stick) butter, melted
2 egg whites
1 teaspoon vanilla
2 ripe bananas, mashed or 1/2 cup apple sauce or pureed prunes**
1/2 to 3/4 cup chopped dried or fresh fruit (dried apricots, cranberries, blueberries, fresh raspberries, peach chunks, grated apples, coconut, etc.)
1/2 cup finely chopped nuts
Preheat oven to 400°F. Line a muffin tin with paper muffin cups. Combine Bob’s Red Mill® and 3/4 cup milk in a microwave safe bowl and microwave for 1 minute. Let soften in microwave. Combine next six ingredients in large bowl. Whisk remaining milk, butter, egg whites and vanilla to blend in medium bowl. Add butter/egg mixture and softened cereal to dry ingredients, stirring until just combined. Mix in fruit and nuts. Add additional milk if needed until correct consistency. Divide batter among prepared muffin cups. Bake until toothpick inserted into centers of muffins comes out clean, about 20 minutes. Transfer to rack to cool. Serve warm or at room temperature.
*Adapted from Bon Appétit
**haven’t tried the prunes yet – may turn muffins an odd color, but will definitely help get things moving along.