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| Mashed Banana |
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| Beating the butter |
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| The Group B mixtures |
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| Mixes all the mixture together |
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| Fill in 3/4 |
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Voila: My Espresso Banana Muffin
Make 12 muffins or 36-40 small muffins
Group A
2 cups of wheat flour
2 tsp baking powder
1/2 tsp sea salt
1+1/4 cup chopped walnut or Rolled oats or flake almond
1 tbsp good expresso powder
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Group B
6 tbsp unsalted butter (at room temperature)
3/4 cup cane sugar
2 eggs
2 tsp vanilla extract
1 cup plain yogurt
1+1/2 cup or 3 mashed bananas
+plus icing mixture or sugar on top
Get ready?
Before get your hand dirty, pre-heat the oven to 180c
Combine all ingredient in Group A (except using only 3/4 cup walnut or Rolled oats or flake almond) in bowl and whisk to combine
Group B In the stand mixer, cream the butter until light and fluffy. Beat in the sugar and egg, one by one. Following with vanilla extract, yogurt and banana, Gently mix in dry ingredients.
Spoon 3/4 full the mixture into the prepared muffins tin and top with remaining chopped walnut or Rolled oats or flake almond, bake until golden, about 25 minutes. Done : )
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