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Espresso Banana Muffins

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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Espresso Banana Muffins

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.

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Instructions

  1. 1Heat the oven to 375°F, position the racks low in the oven, and line 12 muffin cups with paper liners.
  2. 2Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.
  3. 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.
  4. 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.

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