Espresso Banana Muffins from Super Natural Cooking by Heidi Swanson
2 cups white whole-wheat flour
2 tsp. aluminum-free baking powder
½ tsp. fine-grain sea salt
1¼ cups chopped toasted walnuts* (we used pecans instead)
1 Tbsp. fine espresso powder
6 Tbsp. unsalted butter, at room temperature
¾ cup natural cane sugar
2 large eggs
2 tsp. vanilla extract
1 cup plain yogurt
1½ cups mashed overripe bananas (about 3 large bananas)
Heat the oven to 375 degrees, position the racks low in the oven, and line 12 muffin cups with paper liners.
Combine the flour, baking powder, salt, ¾ cup of the walnuts, and the espresso powder in a bowl and whisk to combine.
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.
Spoon into the prepared muffin tin (an ice-cream scoop works well), top with the remaining ½ cup walnuts, and bake until golden, about 25 minutes. 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.
*To toast your nuts in the oven, preheat it to 350 degrees. Place the nuts on a rimmed baking sheet so they don’t roll off and toast until they start to darken and get fragrant. Toasting time varies depending on the nut, but this usually takes just a few minutes. The nuts toward the edges tend to brown faster, so stir the nuts during baking.