Wednesday, April 27, 2011

Nutty banana muffins

Helllooo! Here it is Wednesday and I'm just saying hello to you — I think it must be this grey, grey rainy weather we've been having. But luckily I have just the thing for that — baked goods! These tasty, healthier-than-most muffins have been seeing me through the gloom. Feel free to add chocolate chips or chunks for an added treat — I did!

Banana Espresso Walnut Muffins
Adapted from Super Natural Cooking by Heidi Swanson

1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups chopped toasted walnuts
1 Tablespoon instant espresso
6 tablespoons unsalted butter
3/4 cup sugar
2 eggs
 2 teaspoons vanilla extract
1 cup plain yogurt
1 1/2 cups mashed overripe bananas (about 3 large)

Preheat oven to 375ºF. Line muffin pans with paper liners.

Combine flours, baking power, salt, espresso and 3/4 cup of the walnuts in a medium bowl, whisking to combine.

In separate large bowl or mixer, cream the butter until light and fluffy. Beat in the sugar and then blend in the eggs one at a time. Stir in the vanilla and yogurt. Gently stir in the dry ingredients just until combined. Do not over work, or your muffins will be tough.

Spoon into prepared pans all the way to the top of each cup and sprinkle with remaining walnuts. Bake until golden, about 20 - 25 minutes. Cool in tin for 5 minutes, then turn out onto a wire rack.

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