I have a love obsession with a new coffee shop in my neighborhood. Not only do they have delicious treats, the proceeds support a good cause and they have an eco-friendly mission.
An eco-friendly mission and a sesame-banana muffin to die for.
The first time I tried the nutty little treat I was so impressed. It was dense without being difficult to eat and incredibly satisfying without leaving me feel like I just ate a sesame brick. I tried it on a lark, not thinking that I would like-like it, thinking only that I would be glad I tried it and never want it again. Holy wow was I wrong! It was love at first nibble. I would think about this muffin whenever I was jonesin’ for a good snack and it was part of my breakfast the day after my half marathon when I needed to re-energize.
Like most love affairs that develop quickly, I began to sense the flaws of my beloved muffin all too acutely after a short while. I couldn’t justify the purchase of a $4 muffin on a regular basis and its size made it difficult to justify the calories as my lack of restraint kept me from eating it in portions. So I set out to find a way to feed my craving with a smaller, homemade approximation of the original.
A quick google search lead me to a recipe for something similar on another food blog. But I am not keen on all of the ingredients used in that version, so I adapted it to make my own.
What you’ll need:
3/4 cup or one 6 oz container of unsweetened, extra thick soy yogurt (plain regular or coconut milk yogurt is fine too)
1/3 cup agave nectar (honey is a fine substitute, or regular cane sugar but if you use sugar up the amount to 1/2 cup)
3 tsp egg replacer (or use 2 eggs and skip the water below)
4 Tbs warm water (to mix thoroughly with egg replacer)
2 bananas: 1 thoroughly mashed, 1 sliced into thin coins
1 tsp vanilla
1 cup flour
1 tsp baking soda
1 cup toasted sesame seeds
1/2 tsp cinnamon
1/4 tsp ground nutmeg
3/4 tsp salt
1/3 cup low-fat milk or soy / rice milk
What to do:
Place sesame seeds on a parchment or foil-lined pan and toast in a 350-degree oven (it needs to pre-heat for baking the muffins, anyway) for about 5-8 minutes or until the seeds become fragrant. In the mean time, cream agave and yogurt with electric hand-mixer. Mix the water and egg replacer in a separate bowl and then add to the creamed mixture along with the mashed banana, vanilla and milk. In a separate bowl mix together flour, quinoa flakes, prepared sesame seeds, spices, baking soda and salt.
Add dry mix to the wet ingredients with a wooden spoon or durable rubber spatula until all of the ingredients are combined but not overly mixed. Fold in the remaining banana slices. The slices will melt and get a little candied during the baking process and will add an extra punch of bananaliciousness, Fill standard-sized muffin tins (that have been greased or lined) with a scant 1/4 cup of batter each. Bake muffins for 15-20 minutes in the pre-heated 350 degree F oven until toasty brown on the outside and the muffins pass the toothpick test!
yield: ~15 medium-sized muffins
So there you have it! Thanks to a ridiculous craving, the internet, a natural food store and a little creativity, I am able to satiate my love of this muffin without breaking the bank or the belt.
I can’t wait for breakfast tomorrow!