Ahhhh love. Espresso and chocolate. Love, love, love AND the good news is…it’s good for you! Now that I have your attention, let me introduce you to this delightful little morsel, Super Natural Cooking‘s Espresso Banana Muffins.
Ladies and Gents…you MUST try these muffins. What is not to like? Moist, chocolatey, walnut crunchy, espresso laden goodness will make any morning just plain better. This little muffin will put a smile on your face without any guilt!
Go make them NOW!!
Celebrate the Feast!
Espresso Banana Muffins
adapted from Super Natural Cooking by Heidi Swanson
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 cup mini chocolate chips
Heat oven to 375; position racks low in oven and line 12 muffin cups with paper liners
Combine the flour, baking powder, salt and 3/4 cup of the walnuts and and the espresso powder in a bowl and whisk to combine.
In a separate bowl or 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 the 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 remaining 1/2 cup walnuts and bake until golden, about 25 minutes. Fill the cups about 2/3 full for regular muffins or to the brim for a big-topped version. Cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.
Makes 12 muffins.
Return to The Catholic Conspiracy