Ingredients

• 2 to 3 ripe bananas, completely mashed (about 1 cup pureed)

• 1/3 cup melted butter

• 3/4 cup sugar

• 1 large egg, beaten

• 1 teaspoon vanilla extract

• 1 tablespoon strong coffee or brewed espresso, or a pinch of instant coffee powder mixed with a tablespoon of water (optional)

• 1 teaspoon baking soda

• Pinch of salt

• 1 1/2 cups Blédor Pâtissière

• 1 cup chopped nuts (almonds, pecans, cashews... to your choice)

Preparation

• Toast your chopped nuts for 10 minutes in an oven at 250°C. Turn after the first 5 minutes with a spatula. Let cool completely.
• Reduce the oven heat to 180°C and prepare a muffin tin with paper cups.
• Carefully mash the bananas in a large bowl. Stir the melted butter into the bananas. Mix the sugar, egg, coffee and vanilla
• Whisk together the flour, baking soda, and salt
• Add the flour mixture to the banana mixture, one-third at a time, stirring until just incorporated.! Overmixing would result in too dense muffins.
• Stir in the nuts.
• Fill the papers cups and bake at 180°C for 20-25 minutes.
• Press down on the top of the muffin. If it bounces back, it's done. You can also test by inserting a knife into the center of a muffin. If it comes out clean, it's good!