I was eating chocolate cake at a friends house the other night and she had added some coffee to the mix when she made it, it was delicious! Which lead me to thinking about a breakfast muffin with a shot of espresso. After a few different trials my favourite recipe is the Banana High Breakfast Bites. Did you ever hear of the urban legend that smoking banana peel will get you high? (note to my 16 year old self – don’t bother!) Well this is not why I named them, I called them Banana High because of the shot of espresso!
The bites are not like muffins, they are more like bread but as individual servings you don’t need to cut.
Ever since I first owned a juicer a million years ago, I have added the grated pulp left over from the juice to many recipes just as the juicer guide book will tell you to do. That is why I add grated carrot to this mix. I love veggies and I love to pack them in where I can, in this recipe they add a little bit of extra crunch to the bites. I am not a big fan of sweets for breakfast so the greek yogurt adds a little bit of a sour note which is yummy! The bites may seem like a strange mixture but somehow all the ingredients work really well together!?
2 Large Eggs
1 Cup of Greek Yogurt
1 Cup Chopped Ripe Bananas (I used two small frozen / peeled bananas)
1/2 Cup of Finely Grated Carrot (I used one medium carrot on the smallest grater)
1/2 Cup of light brown sugar
1/2 Cup of LSA (Ground Linseed, Almond & Sunflower Seeds – you can find this down the whole foods isle of the supermarket or in a health food shop)
1 Cup of flour * see comment below
1/2 teaspoon of Baking Powder * see comment below
4 Table Spoons of Good Quality Cocoa Powder
4 Table Spoons of Vegetable Oil
1/4 Teaspoon of Vanilla Essence – Extract of Vanilla
1 Shot of espresso coffee
12 Muffin Patty Pans
* (I used 1/2 teaspoon of baking powder to make the muffins denser, plus I am sensitive to the taste) or you can substitute the flour for Self Raising Flour and not use any Baking Powder. But this recipe does call for 1 teaspoon of Baking Powder, so if you want your bread fluffier use 1 teaspoon.
Make a shot of espresso and let cool I used a mild intensity coffee (use a teaspoon of instant and 4 tablespoons of boiling water if you do not have an espresso maker). Set aside to cool
Preheat oven to 160 degrees Cel.
Siv the Flour, Sugar, Baking Powder and Cocoa Powder into a bowl and mix together with a fork
Add the LSA to the dry ingredients and mix together with a fork
Mix the Vanilla, Eggs and into a different bowl and mix together with a fork until combined
Add the wet ingredients to the dry ingredients bowl and mix together with a wooden spoon until combined approx. 2 – 3 minutes
Add the espresso once it has cooled to room temperature
Mix in the Greek Yogurt
Fold in the banana and carrot
Lay 12 muffin patty pans into a baking dish (I did not use a muffin tray as I wanted them to flatten out as they cooked instead of rising up)
Spoon just under half a ladle full of batter into each muffin patty
Bake at 150 degrees Cel. (I used a fan forced oven) for 20 – 25 minutes
Cool on a wire rack for 20 – 25 minutes
Spread with butter and enjoy! x
* They will keep in the fridge for a few days. Grab one in the morning to eat on the way to work. Or zap it in the microwave and have with a tea or coffee