The first of a number of recipes I’ve now tried from the cookbook, Super Natural Cooking. I’m really enjoying this cookbook; heck, I made three superb recipes in one day from it. I knew I wanted to try these espresso muffins since it would make my coffee obsessed husband extremely pleased BUT I don’t think my kids need much espresso so I made some quinoa walnut cookies for them (recipe soon!).
The recipes presented in this book have very specific ingredient lists. I worked with what is available to me where I live. White whole wheat flour, for example isn’t something I’ve seen here. Other ingredients read like “aluminium free baking powder” or “natural cane sugar”. It’s always a good idea to use the best quality, natural ingredients one can find. This book talks more about the reasons behind this and offers interesting alternatives to experiment with.
Banana Espresso Muffins
- 2 cups White Whole Wheat Flour (I used 1 1/2 cup all purpose and 1/2 cup whole wheat)
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/4 cups Walnuts, chopped and toasted
- 1- 2 tbsp fine grain Espresso Powder
- 6 tbsp Unsalted Butter, room temperature
- 3/4 cup Sugar
- 2 Eggs
- 2 tsp Vanilla
- 1 cup Yogurt
- 1 1/2 cups mashed Banana (about 3 large)
- Preheat oven to 375′ and grease or line a muffin tin.
- In a medium bowl, whisk together flour, baking powder, salt, 3/4 cup of the walnuts and espresso powder.
- In a large bowl, cream butter until light and fluffy. Beat in sugar and then one egg at a time. Stir in vanilla, yogurt and mashed banana.
- Gently mix the dry into the wet ingredients, careful not to overmix.
- Spoon batter into prepared muffin tins and top with the rest of the walnuts. Bake until golden; about 20- 25 minutes.
- Cool a few minutes before cooling completely on a wire rack.