Banana, Banana. It’s the same ol’ story, girl buys banana, bananas go super ripe, roommate uses banana to make badass muffins, a tale as old as time, or at least as long as we’ve been living together.
Obviously I like bananas as a preference to taste and I like it as a preference in baking, but I also like to find new things to put with the banana that way it’s not the same old banana recipe, I know for a fact muffins and bananas seem to be my go to in life but I like finding new ways to switch it up, this time I used Earl Grey Tea (fancy) and cocoa nibs (even fancier) and then did a crumble with bittersweet chocolate on top (stop it! Time to go visit the Queen of England we so fancy!) and it all worked out so well!
Adjustments: banana gives moistness to the muffins so if you omit the banana it will be crumbly and you should add either 1/3 c. of melted butter or vegetable oil. If you’re using chocolate inside the muffins instead of cocoa nibs then you may want to use 1/4 c. of chocolate chips rater than 1/3 c., the chocolate chips are bigger than the cocoa nibs and have liquid fats in them which saturate the muffin so you want to keep the muffin as hearty as possible and help it keep it’s texture.
I love that this recipe didn’t take long at all especially since in the span of 15 minutes I got the idea asked my roommate if I could use her almost at rotten stage banana (thanks Audrey) and started the process. This is a hearty muffin and you definitely can start your morning off with one or two of these beauties, they make around 9 or 10 muffins. if you wanted to make less you certainly can, I’ve done it before just by halving the recipe and you can double it no problem as well, and both don’t take much additional labor either so it’s a nice win.
Alterations: if earl grey tea just isn’t your bang then you can omit it or replace it with chia tea which would be equally as amazing. Chia and chocolate and banana are another excellent combo that isn’t used much. If you don’t have cocoa nibs then using chocolate is fine, if you want to use cocoa nibs in the crumble as well that’s also fine; they’re completely interchangeable.
Earl Grey Tea: it’s simply black tea and bergamot, but it sounds fancier than it is, so you’re probably thinking where did I get it? At basically every supermarket available, I actually got these from a family friend who didn’t want them but I see them all the time at the store, now the taste of Earl Grey can be somewhat light, which is why we use a couple of sachets, so if you don’t want a strong Earl Grey flavor then use less and if you want a stronger Earl Grey flavor then use a couple more sachets as well. I got the idea of adding the Earl Grey tea because a few months back I used this tea with chocolate in caramel form and it was a major hit, one roommate (the banana lady) still talks about it and it was even featured in The Feed Feed Edible Gifts Feed (yeah I just foodie named dropped; now let me pick it up).
Cocoa Nibs: Cocoa Nibs if you haven’t noticed from my last few post are basically one of my new favorite ingredients to tryout, in fact I need to buy more pretty soon but they’re just too awesome not to use. As usual when it comes to finding cocoa nibs it might be easier to find it at an organic store as I haven’t seen them at any major supermarkets, but they cost me, for a good size bag, about $10 USD and I got a good amount of recipes out of it as well. If you don’t like cocoa nibs or can’t find them use chocolate chips, if you want to get as close to the cocoa nib flavor use the darkest unsweetened chocolate chips you can find.
Crumble: I think crumbles are adorable and I don’t think I use them enough but on this muffin it was a winner. A lot of people think crumbles are a lot of work but it took me less than 10 minutes when I was recipe testing this alone so no work at all. You’ll see in the recipe I used quick cooking oats, it’s completely optional if you’re not a oats person it just gives the crumble more body and makes the muffin that much heartier for a good morning start.
Helpful Hints & Suggestions: if you iffy on the topic of infusing the tea you should know the microwave does most of the work for you, the heat of the microwave heats the milk which will infuse into the tea and take some of its flavor; when it’s time to add the milk (after it’s cooled and steeped for a bit) to the remainder of your wet ingredients, squeeze, lightly, the sachets of tea to get additional milk steeped tea out of the tea bags.
Ta-Ta-For-Now: well that’s it for this post (not too much blabbering on my part today) but despite how complicated this muffin may sound and how the ingredients may be perceived it’s probably one of the easiest recipes on this blog and the peeps in the apartment really liked it so I think you guys will too. Enjoy!