These are the Best!! I don’t normally like whipping butter, but it is totally worth it for these muffins. They are hearty and filling and a great grab and go treat. The original recipe is from a great cookbook called “Super Natural Cooking.”
Whisk together the dry ingredients:
- 2 cups flower (I used a combo of oat, kumut and whole wheat flower)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbs fine expresso poweder (I crushed instant coffee and a used a little extra)
- 1 cup chopped walnuts (dry roast them in a pan first). Roast another 1/4 cup to sprinkle ontop
In a seperate bowl:
- cream 6 table spoons butter
- 3/4 cup natual cane sugar, cream it with butter (use regular sugar if you’d like)
- 2 large eggs, beat them in one at a time
- 2 tsp vanilla, stir in
- 1 cup plain yogurt (I used PC honey Greek yogurt), stir it in
- 3 large overripe bananas mashed in
Briefly and gently mix the dry ingredients into the wet until just combined. Overmixing results in tough muffins. Fill the muffin tins up all the way for a BIG muffin, (or better yet us silicone muffin cups – they don’t stick and I LOVE them). Sprinkle 1/4 cup walnuts on muffins before baking
Bake for 25 mins at 375. SO Good! Definitley my new favorite muffins and they don’t even have chocolate, but don’t let this recipe stop you. Add chocolate chunks if you’d like!
These muffins are amazing!!!!