Sunday, March 3, 2013

Almond Butter Banana Muffins

We think this recipe makeover results in a muffin that's even better than the original, which is something we pretty much make every week once we have a few overripe bananas waiting in the fridge. Almond butter finds a proper home here, and it's a good place for a tricky ingredient that's kind of earthy, kind of thick, kind of overly savory on its own. Add it to banana muffins, though, and something great happens. Almonds are very powerful, so why not sneak some of their magic into breakfast this week?

Almond Butter Banana Muffins

3/4 cup almond butter
3 ripe bananas (mashed well)
3 tablespoons sour cream 
1 egg
1/4 cup melted butter
1/4 cup cane sugar
1/4 cup light brown sugar
1 tablespoon honey
2 teaspoons vanilla

3/4 cup all-purpose flour 
1/2 cup whole wheat flour
1/2 teaspoon iodized sea salt
1 teaspoon baking powder
1 teaspoon baking soda 

1/2 cup sliced almonds
1/4 cup light brown sugar
pinch of cinnamon
1/2 teaspoon smoked sea salt

Preheat oven to 350 degrees. Mix the wet ingredients well. Separately, whisk the dry ingredients. Fold wet into dry carefully so the batter is just mixed. Mix the topping ingredients and sprinkle over the muffins and then lightly press topping into muffins. Pour batter into a muffin tin lined with baking cups (we like these unbleached ones from If You Care). Bake muffins for 30-40 minutes until tops are crisp and lightly browned. (Makes 10 medium muffins.)