Makes: 12 muffins | Baking time: 25 minutes

Ingredients:
• 2 cups white whole-wheat flour

• 2 teaspoons aluminum-free baking powder

• 1/2 teaspoon fine-grain sea salt

• 1 1/4 cups chopped toasted walnuts (I skip the toasting)

• 1 tablespoon fine espresso powder

• 6 tablespoons unsalted butter, at room temperature

• 3/4 cup natural cane sugar (I typically reduce this amount a little)

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup plain yogurt (I used Greek)

• 1 1/2 cups mashed overripe bananas (about 3 large bananas)

• Optional: 1/4 cup mini chocolate chips

Directions:

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

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

3. 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; over-mixing will result in tough muffins. Add mini chocolate chips, if using.

4. 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 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 into a wire rack to cool completely.