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!
Satsuma, Olive Oil and Sesame Muffins (Gluten-Free)
Yield: 17 Muffins
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
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
- 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.
©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.