Espresso Banana Muffins

Name: Espresso Banana Muffins
Yield: 12 muffins
Ingredients: 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)

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12 muffins

6 Ratings

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)

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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

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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.

from: Super Natural Cooking by Heidi Swanson

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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.