The Genesis of the recipe…

an idea to combine sweet banana, nutty sesame and refreshing extra virgin olive oil.

In a muffin.

Of course, tangy yogurt and aromatic satsuma pair well with olive oil and lends to the Mediterranean flavors of the pastry.

Rich dark chocolate is almost a must when orange is involved and goes incredibly well with the earthy sesame seeds.

The pear in this muffin occurred accidentally, triggered by a case of “the kids ate the bananas mama was ripening on the counter for muffins.”

Two very ripe bananas and one juicy pear led to a muffin with a subtle banana taste and a bright burst of flavor from the pear.

Thanks for eating some of those overly-ripe bananas, munchkins. You always make my baking better, even with you pilfer the ingredients.

Thank goodness I didn’t leave the dark chocolate on the counter next to the bananas. There really is no undoing chocolate thiefdom – the result is, quite simply, superbly sad muffins.

I like to make double batch of muffins and freeze them for breakfasts on-the-go. The gluten-free, luscious and healthful treats are especially exceptional mid-morning with a cup of steaming hot coffee.

Chocolate for breakfast? Absolutely! Why not… you only live once. Anyway, think of all of those antioxidants!

And let’s not forget all of that gorgeous, vitamin-rich fruit in the muffins. One more reason to have dark chocolate before noon! Not that a reason is needed, per say.

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Satsuma, Olive Oil and Sesame Muffins (Gluten-Free)

Yield: 17 Muffins

Dry Ingredients:

1 cup gluten-free flour blend of choice

1 cup oat flour, store-bought or homemade*

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 – 1 1/2 cups* 70-72% dark chocolate, coarsely chopped

1 cup roasted white sesame seeds, plus more to sprinkle on top of batter

Wet Ingredients:

2 very ripe bananas

1 ripe bartlett pear, cored and cut into chunks

1/4 cup first cold pressed, good quality extra virgin olive oil

1/3 cup strained (Greek style) low-fat yogurt, room temperature

2 large eggs, room temperature

1 teaspoon each: pure vanilla extract and almond extract

the zest of one satsuma (mikan) orange

cooking spray, to grease the muffin tins.

*grind oats in a food processor until very fine to make your own oat flour

*Use more or less, depending on how much you adore dark chocolate

Preparation:

• Preheat the oven to 350•F.
• Spray 17 muffin cups (from two muffin pans) with canola or coconut oil cooking spray.
• Combine the wet ingredients in a food processor. Process until very smooth.
• Whisk the dry ingredients in a large bowl with a metal whisk.
• Use a rubber spatula to combine the wet ingredients into the large bowl with the dry ingredients, just until completely incorporated.
• Use a standard-sized ice cream scoop to place a scoop of batter into each of the prepared muffin cups.Sprinkle
• Sprinkle the top of each muffin with a bit of sesame seeds, about 1/2 teaspoon per muffin.
• Bake for 30-35 minutes, until a toothpick inserted into a muffin comes out without batter, and the muffins are a light golden brown hue.
• Cool completely on wire racks.
• Store on the counter in an airtight container for several days to a week – or in the freezer for up to six months for breakfasts on the run.

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©Shanna Koenigsdorf Ward, shannaward.com (2013-2015), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.