Espresso Banana Muffins Recipe

• 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)

1. Heat the oven to 375 degrees F, position the racks low in the oven, and line 12 muffin cups with paper liners.
2. Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.
3. In a separate large bowl or a stand mixer, cream the butter until light and fluffy.
4. Beat in the sugar and then the eggs, one at a time.
5. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients; overmixing will result in tough muffins.
6. Spoon 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.
7. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version.
8. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

flour, aluminum, finegrain sea salt, walnuts, espresso powder, unsalted butter, natural cane sugar, eggs, vanilla, plain yogurt, mashed overripe bananas

Taken from www.chowhound.com/recipes/espresso-banana-muffins-12073 (may not work)