I hate to admit this, but I may have overdone it with the sweets lately. Between Thanksgiving and a recent donut binge I think I need to ease up just a bit. So for today’s muffins I cut back the sugar and I added nuts for protein. I’m still going to enjoy muffins, but just a touch healthier than normal. Almond meal and flour go into these nutty banana muffins along with tangy yogurt and a splash of Macallan 12 for good measure! The ripe bananas make up most of the sweetness with just a bit of brown sugar to round everything out. I topped them with almond slivers to add a little crunch. It’s a one bowl muffin that whips up in no time. Pair it with a rich cold brew coffee and you’re in heaven. Hopefully this will be my only treat for the day if I can be good.
Banana Almond Muffins
4 very ripe bananas
1 egg, beaten
1 ½ tablespoons of greek yogurt
¼ cup melted butter
1 tablespoon whisky (optional)
1 teaspoon vanilla extract
¾ cup of light brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon salt
¾ cup all purpose flour
¾ cup almond meal
¼ cup almond slivers (optional)
Preheat oven to 350 degrees. Prepare muffin pan. In a large bowl mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. Next add the melted butter, whisky and vanilla extract and whisk to blend. Then add the sugar, baking soda and salt and whisk until incorporated. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. Fill muffin pan with batter ¾ full. Top with almond slivers. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy!