What's Baking: Banana Nut Muffins

Whenever I find that the bananas on the kitchen countertop have gone a little too ripe, my first inclination is to bake a loaf of banana bread.

However, rather than bake yet another loaf of bread, I chose to go the muffin route this time around.

These banana nut muffins get an extra dose of flavor from the addition of espresso -- although strongly-brewed coffee would be an excellent substitute. I'm kind of bummed I didn't also add in a handful of mini chocolate chips to the batter -- I don't think I'll make that mistake the next time I bake these muffins. (And there will be a next time!)

While these muffins taste great fresh out of the oven, I find that the flavor gets even better on day two -- so try to hide a couple from the hungry hordes --you will be greatly rewarded by a little subterfuge.

Banana Nut Muffins (printer-friendly version)
makes 12 muffins

4 ripe bananas, mashed
1/3 cup melted butter
3/4 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla
1/3 cup espresso (1 teaspoon espresso powder in 1/3 cup boiling water)
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 cup unbleached all-purpose flour
1 cup chopped walnuts, toasted

1. Preheat the oven to 375 degrees. Line a muffin tin with paper liners and set aside.
2. Stir together the mashed bananas and melted butter in a large bowl.
3. One at at time, stir in the sugar, egg, vanilla, and espresso.
4. In a separate bowl, whisk together the baking soda, salt, and flour.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the toasted walnuts.
6. Distribute the batter evenly into the prepped muffin tin. Bake at 375 degrees for 5 minutes, then decrease the heat to 350 degrees and continue cooking for an additional 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then remove them from the tin and place them on a wire rack to cool completely.

(adapted from this Simply Recipes recipe)


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