The blend of flavors enjoyed in Yemenite coffee also makes for spicy and fragrant baked goods, like these muffins.
1 1/2 cups white whole wheat flour
1 1/2 tsp. baking soda
3 overripe bananas
1/2 cup chopped walnuts
1/2 cup sugar
1 stick unsalted butter, melted and cooled
1 tsp. Vanilla Extract
1 tsp. Hawaj Coffee Spice
1/4 tsp. Saigon Cinnamon Powder
Pinch of salt
In a large bowl, combine the flour, baking soda, and salt then set aside.
In a small bowl, mash 1 banana with a fork so it will still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, vanilla, Hawaj Coffee Spice, and Saigon Cinnamon Powder and beat well, scraping down the sides of the bowl once or twice.
Combine the remaining dry ingredients until the mixture is completely incorporated. Then fold in the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins filling them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, approximately 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.