This is the first recipe I have tried from my latest Amazon purchase, Super Natural Cooking by Heidi Swanson. Mine were a little misshapen as I didn't have a muffin tray at the time. That subtle coffee flavour is very nice. Lovely with a cuppa.

2 c flour ( I used rice and buckwheat)
2 tsp baking powder
1/2 tsp sea salt
1 1/4 c chopped nuts (I used hazels and pistachios, Heidi used walnuts)
1 Tbs fine espresso powder
6 Tbs unsalted butter at room temp
3/4 c natural cane sugar
2 large eggs
2 tsp vanilla extract
1 c plain yoghurt
1 1/2 c mashed ripe bananas (I used 3)

Heat oven to 190C and line 12 cup muffin tray with paper liners.
Combine flour, BP, salt, most of nuts and espresso powder in a small bowl. In another bowl cream butter until light and fluffy. Beat in sugar then eggs, one at a time. Stir in vanilla, yoghurt and bananas. Gently mix in dry ingreds.
Spoon into tins, top with remaining chopped nuts and bake until golden, about 25 mins.