Just a simple breakfast muffin today because I’m grateful this morning and should be more conscious of my good fortune to wake up every day. To be here. The saying may be trite, but you really never know which day is your last. There’s no guarantee. Try to celebrate each one and find the happiness in each day. Start the day off right with a good attitude and breakfast, maybe this espresso banana muffin.
I’ve had this recipe bookmarked for probably three years or so. Noelle inspired me with her resolution to try one new recipe from each of her cookbooks, which is a very good idea. Sounds simple enough, right? The truth is I haven’t tried most of the recipes in most of my cookbooks. Maybe this is the year to change that. Will you join us?
espresso banana muffins
A little more wholesome than your typical muffin, this one uses white whole-wheat flour and yogurt. The generous amount of walnuts on the tops reinforce what everyone knows — the muffin top is the best part of the muffin.
2 cups white whole-wheat or all-purpose flour
2 teaspoons (aluminum-free) baking powder
1/2 teaspoon fine-grain sea salt
1 1/4 cups chopped walnuts
1 tablespoon fine espresso powder or finely ground espresso coffee
6 tablespoons unsalted butter, at room temperature
3/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup plain yogurt
1 1/2 cups mashed overripe bananas (about 3 large bananas)
Heat oven to 375°F and position the a rack low in the oven. Place the walnuts on a baking sheet and bake until just golden and fragrant, 3 to 5 minutes. Let cool on the counter as you prepare the rest of your ingredients, including chopping this walnuts.
Mix the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a large bowl and whisk to combine.
In a separate bowl or stand mixer with the paddle attachment, cream the butter until light and fluffy. I do this by starting slow and gradually increased the speed. Beat in the sugar. Add the eggs one at a time to incorporate. Stir in the vanilla, yogurt, and mashed potatoes. Set the mixer to a low speed and slowly add in the dry ingredients until just incorporated. Don’t overmix!
Spoon the batter into muffin tins (greased with butter or prepared with paper liners). Keep the tins about two-thirds full for regular muffins or fill them to the brim for a big-topped muffin. Spread the remaining 1/2 cup of walnuts over the tops of the muffins and bake until golden, 20 to 25 minutes. Let cool in the tin for 5 minutes before turning them out onto a wire rack to cool completely. Store in an airtight container for a few days.