Espresso Banana Muffins Recipe Recipe

Name: Espresso Banana Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

950

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Espresso Banana Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Banana Muffins Recipe

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