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                                                                  This decadent espresso-flecked morning muffin with a big, walnut-crusted top is everything a muffin should be. If you need more than espresso to lure you out of bed, stir in some chocolate chunks.

                                                                  Ingredients
                                                                  • Yes No 2 cup white whole wheat flour
                                                                  • Yes No 2 tsp aluminum free baking powder
                                                                  • Yes No 1/2 tsp fine grain sea salt
                                                                  • Yes No 1 1/4 cup chopped walnut
                                                                  • Yes No 1 tbsp fine espresso powder
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3/4 cup natural cane sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1 1/2 cup mashed overripe bananas
                                                                  • Heat the oven to 375°F, position the racks low in the oven, 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 bowl 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 briefly and gently mix in the dry ingredients; overmixing will result in tough muffins.
                                                                  • Spoon into the prepared muffin tin (an ice-cream scoop works well), top with the remaining 1/2 cup walnuts, and bake until golden, about 25 mintues. 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.
                                                                  Yields: 12muffins
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    paper

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