INGREDIENTS
2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups chopped toasted walnuts 1 shot espresso coffee, cooled down 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
METHOD
Preheat oven to 375F.
Line muffin pans with paper cases.
Combine flour, baking power, salt, 3/4 cup of the walnuts in a bowl and whisk to combine.
In separate bowl 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 espresso.
Gently mix in the dry ingredients. You know if you over mix it will make your muffins tough.
Spoon into prepared pans, sprinkle walnuts over top.
Bake until golden, about 20 - 25 minutes. Cool in tin for 5 minutes, then turn out onto a wire rack.
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