ESPRESSO BANANA MUFFINS
Steps:
- Heat oven to 375 degrees and line muffin cups with paper liners (or spray tin with nonstick oil). Combine flour, baking powder, salt, espresso powder and 3/4 cup of the nuts in a bowl and whisk to combine. In a separate bowl using a mixer, cream butter until light and fluffy. Beat in sugar and eggs, one at a time. Stir in vanilla, yogurt, and mashed bananas, then gingerly mix in dry ingredients. Over-mixing will result in tough muffins. Spoon batter into prepared muffin tin, top with remaining 1/2 cup nuts. Bake until golden, about 25 minutes. Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.
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