Ingredients:

-2 cups white whole-wheat flour
-2 teaspoons baking powder
-1/2 teaspoon sea salt
-1 1/4 cups chopped toasted walnuts
-1 tablespoon fine espresso powder
-6 tablespoons unsalted butter, at room temperature
-3/4 cup natural cane sugar
-2 large eggs
-2 teaspoons vanilla extract
-1 cup plain yogurt
-1 1/2 cups mashed overripe bananas (about 3 large bananas)

1. Heat the oven to 375 degrees F
2. Line 12 muffin cups with paper liners
3. Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine
4. In a separate bowl, cream the butter until light and fluffy
5. Beat in the sugar and then the eggs, one a time
6. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients
7. Spoon into the prepared muffin tin, top with the remaining 1/4 cup walnuts, and bake until golden, about 25 minutes
8. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version
9. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely