Get The Cookbook
Ingredients (11)
- 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)
Nutritional Information
- Calories299
- Fat15.76g
- Saturated fat5.2g
- Trans fat0.24g
- Carbs36.3g
- Fiber3.69g
- Sugar17.39g
- Protein6.62g
- Cholesterol48.92mg
- Sodium180.7mg
- Nutritional Analysis per serving (12 servings) Powered by
This decadent espresso-flecked morning muffin with a big, walnut-crusted top is everything a muffin should be. If you need more than espresso to lure you out of bed, stir in some chocolate chunks.
Instructions
- 1Heat the oven to 375°F, position the racks low in the oven, and line 12 muffin cups with paper liners.
- 2Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.
- 3In 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.
- 4Spoon 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.
Reprinted with permission from Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson. Copyright 2007. Published by Celestial Arts.
Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
