I adapted this recipe from Heidi Swanson’s cookbook: Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into our Cooking. These turned out moist and delicious. I love the coffee, chocolate, banana and toasted nut combination. These are great for breakfast or as a mid-day snack with, what else, coffee. Yum…

Espresso Banana Muffins

2 cups spelt flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1-1/4 cup chopped walnuts, toasted

1 tablespoon fine espresso powder

6 tablespoons unsalted butter, at room temperature

3/4 cup natural cane sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon banana extract

1 cup buttermilk

1-1/2 cup mashed overripe bananas (about 3 large bananas)

1/2 cup chocolate chips (optional)

Preheat oven to 375 degrees (F). Grease and/or line muffin tins (for 18 muffins).

Combine the flour, baking powder, salt, 3/4 cup of the walnuts, espresso powder and chocolate chips (if using) in a bowl and whisk to combine.

In a separate large bowl or stand mixer, cream the butter until light and fluffy.  Beat in the sugar and then the eggs, one at a time. Stir in the vanilla and banana extracts, buttermilk and mashed bananas. Add the dry ingredients and stir just until mixed.

Spoon into the prepared tuns and top with the reaming 1/2 cup walnuts. Bake until golden brown, about 35 minutes. Cool in muffin tin for 5 minutes before turning out onto a wire rack to cool completely. Yield: 18 muffins. Enjoy!

Resource:

Swanson, H. (2007). Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into our Cooking. New York: Celestial Arts.