banana bread, banana muffins, coffee cake, espresso, espresso banana muffins, muffins, wheat-free
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!
Swanson, H. (2007). Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into our Cooking. New York: Celestial Arts.