Espresso Banana Muffins recipe

Espresso Banana Muffins

So far we’ve tackled two whole days of not eating out and these Espresso Banana Muffins have been a huge help. Caroline’s pretty good about eating breakfast at home, but since Joe’s 13th Street location is right on my way to the office, more often than not I’m tempted to pop in for a latte and a croissant (or on a really decadent day, one of the seasonal doughnuts they stock from Doughnut Plant!). Of course that doesn’t fly when you’re supposed to be making all of your meals at home so we decided to bake these muffins over the weekend so we’d have them on hand for a quick a.m. bite during the week. Heated up and served with this surprisingly tasty instant espresso (which is a cinch to make at work; Caroline would never stoop to instant, she is a Gorilla “Espresso-a-go-go” French press gal through and through) they are the perfect way to start the day.easy Espresso Banana Muffins recipe

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)Espresso Banana Muffins recipe

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.

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