Espresso Banana Muffins

• 2 cups whole-wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt
• 1 1/4 cups chopped toasted walnuts
• 1 tablespoon fine espresso powder
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup natural cane sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups mashed overripe bananas (about 3 large bananas)

Heat the oven to 375F, position the racks low in the over, and line 12 muffin cups with paper liners.

Combine the flour, baking powder, salt 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.

In a separate large powder 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 gently mix in the dry ingredients. Don't over mix!

Spoon into the prepared muffin tin, top with the remaining 1/2 cup walnuts, and bake until golden, about 25 minutes. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Source: http://www.101cookbooks.com/supernatural/