I would have never thought to put bananas and espresso together in a muffin, a cake, or in anything. I was quite intrigued by the thought of these two flavors blended and baked together with cane sugar and vanilla. Sounds pretty tempting, mostly because of the espresso.
And that’s because I am a huge java junkie. I eagerly await my Gevalia Coffee shipment each month and get so excited when it arrives on my door step. I do not splurge often, but I encourage all to splurge a little on one of your favorite things – and mine happens to be café au lait or a vanilla cappuccino with soy milk, or an awesome cookbook.
Heidi Swanson has quickly become my absolute favorite cook to follow. Her blog 101 Cookbooks is amazing and so is her cookbook, Super Natural Cooking. I have made several of her recipes and have been blown away by them all. Her selection of ingredients are natural and wholesome, yet incredibly flavorful. Just because you eat healthy does not mean you have to deprive yourself of flavor. I am learning this now thanks to Heidi Swanson.
These amazingly delicious muffins come from her cookbook, Super Natural Cooking. The only changes that I made were the omitted the walnuts (I’m not a big fan of a crunch in my soft muffins, breads, and cakes) and the use of one cup of whole wheat flour and one cup of unbleached all-purpose flour because I didn’t have the white whole-wheat flour that the recipe called for.
Espresso Banana Muffins
Source: Super Natural Cooking, p. 38
Yields 12 muffins
2 cups white whole-wheat flour
2 tsp. aluminum-free baking powder
1/2 tsp. fine-grain sea salt
1 1/4 cups chopped, toasted walnuts (optional)
1 Tbs. fine espresso powder
6 Tbs. unsalted butter, at room temperature
3/4 cup natural cane sugar
2 large eggs
2 tsp. pure vanilla extract
1 cup plain yogurt
1 1/2 cups mashed overripe bananas (about 3 large bananas)
Heat oven to 375 degrees F, and position the racks low in the oven, and line 12 muffin cups with paper liners.
Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and espresso powder in a bowl. Whisk to combine.
In a separate large bowl, or a 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, yogurt, and mashed bananas, then very carefully mix in the dry ingredients. Be sure not to overmix or the muffins will become tough.
Spoon the batter into the prepared muffin tins, top with remaining walnuts, and bake until golden – about 25 minutes. Let cool for 5 minutes then place on wire rack to finish cooling.