espresso banana muffins

Moist, so moist! Irresistible for breakfast with a cappuccino.

espresso banana muffins

(by Heidi Swanson, Super Natural Cooking, p.38)

2 cups white whole-wheat flour

2 teaspoons aluminum-free baking powder

1/2 teaspoon fine-grain sea salt

1 1/4 cups chopped toasted walnuts

1 tablespoon fine espresso powder

6 tablespoons unsalted butter, at room temperature

3/4 cup natural cane sugar

2 large eggs

2 teaspoons vanilla extract

1 cup plain yogurt

1 1/2 cups mashed overripe bananas (about 3 large bananas)

1. Heat the oven to 375°F, position the racks low in the oven, and line 12 muffin cups with paper liners.

2. Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.

3. In a separate large bowl or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients; overmixing will result in tough muffins.

4. Spoon into the prepared muffin tin (an ice-cream scoop works well), top with the remaining 1/2 cup walnuts, and bake until golden, about 25 mintues. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.