Sometimes, I like my muffins the way Captain Picard likes his tea.

This unique muffin gives off the aroma of bananas paired with rich black tea that has been traditionally flavored with bergamot oil and lavender. A combo of whole wheat flour and AP flour adds a slight earthiness while keeping the muffin light. This muffin is also indicative of the forever presence of bananas stockpiled in my freezer.

Earl Grey Banana Muffins

1 Cup AP Flour
1 Cup Whole Wheat Flour
1 Tsp. Salt
3/4 Tsp. Baking Soda
1 1/2 Cups Thawed Banana Mush
*When super ripe bananas have been frozen and thawed, a lot of extra moisture happens. Once the bananas were fully thawed, I drained the extra liquid and set it aside for experiments.
1/2 Cup Steeped Earl Grey in Almond Milk

*Take a coffee mug and set four Earl Grey teabags (I used Tazo) in the bottom, fill it with almond milk, and microwave for 3 minutes. Set aside and allow to steep and cool. This yields more than you need, so you can save the leftovers for other baking endeavors. Be sure to squeeze every ounce of goodness out of those teabags (imagine Snow White’s evil stepmother when she gets her hands on a heart).
3/4 Vanilla Greek Yogurt
1 Stick Butter, Room Temperature
1 Cup Brown Sugar
2 Eggs, Room Temperature
1 Tsp.  Vanilla Extract

Preheat oven to 350°F
Prepare Muffin Tins with baking papers – Yield 22-24
Sift together flours, baking soda, salt
Cream together butter and sugar
Mix in the Greek yogurt, followed by the Earl Grey almond milk
Incorporate the eggs and vanilla
Slowly introduce the dry ingredients to the wet ingredients
Fold in the banana mush
Scoop batter into muffin tins

Bake 15 minutes, til a toothpick comes out clean

Banana muffins are often taken for granted, as they are pretty easy to come by. This Earl Grey rendition breathes new life into the Next Generation of banana muffin exploration. Bake it so.