Oooooh, bananas and espresso! Sounds like a perfect breakfast treat. Happy new year, Elise!

That sounds amazing, Elise! Thanks for the warning about them being eaten; I might have started munching on my computer screen. Happy new year!

These look great, I have been looking for a good banana nut muffin recipe as that is the only way my husband will eat bananas.

Just wanted to let you know, my macy's has cuisinart pots and pans sets for $60 knocked down from $100. I really appreciate your shopping alerts, and am sure others do too!

Oh, Elise, I'm so grateful to see your muffins don't have big poofy mushroom tops either. Why is that? Can anything be done?

I've never commented before, but I constantly use your recipes and I love to watch this community full of nice people, especially when they start small riots over things like Hungarian goulash.

I made these yesterday, and they were fabulous!

Neither my husband nor I drink coffee so we don't tend to keep in in the house - is this recipe okay without the coffee? How would hot chocolate work instead? We both love that and I think bananas & chocolate is a great combo.

Elise - I have your site on my google home page and love the recipes that you (and your parents) introduce to my life - thanks so much for your hard work and keep up the wonderful inspirations in 2007!

Hi Elise,

I can smell the aroma muffins now. Great recipe. I am wondering if the batter would keep in the fridge for a day or two.
Then one could have freshly baked muffins every day? Bake in batches of 4 to 6 muffins.
I have also top muffins with a crunchy topping but it adds more calories!

Linda

Oops! Sorry for two straight comments, but I was wondering, since I can't eat walnuts, what other nut would go good with this muffin?

Liz- I made them without coffee- no other changes and they were great!

Hi Elise,
First time commenter long time lurker :-D I'm looking forward to trying these. Do you have an idea of how long to bake these for muffin top pans? Thank you, Ande

Hi Elise -
I made these yesterday minus the coffee, and subbed pecans for the walnuts - they were great! My husband said "Make these every day", my 11-year-old said "I love you", and my 16-year-old said "Wow".
Thanks for making my family happy!

Ohhhhhhhhhhh those muffins are to die for. Thank you , thank you , thank you.

I followed this recipe to the letter, deciding to toast the walnuts. After a quick twenty minutes of baking time, I was rewarded with a delicious muffin. I rate this recipe four stars and highly recommend it for both taste and simplicity.

Just made the muffins and the banana bread - our house smells wonderful and they tasted just as good! Thank you :)

Made these last week and making more tonight. I had cranberries leftover from Christmas and added them too. Gave a nice tart flavour.

I just made these. Delicious! thanks so much.

Would that be ground or instant coffee? Thanks!

These are awesome! I always add cinnamon to my banana nut muffins, regardless of recipe, and this was no exception. Added a lovely flavor on top of the coffee and bananas. We put apple cider jelly on top, fresh out of the oven - gorgeous!

AWESOME..thanks so much....yum

I've made these muffins a few times - always with great results (yum!). Recently I experimented a little with the flour, butter and sugar amounts to lessen my muffin-eating guilt (haha, who am I kidding?). They were still great with whole-wheat pastry flour, half the butter, and 1/4 cup of raw sugar (I just like the flavor of the raw sugar). Also, I baked the bananas for about 15-20 minutes in their peels before mashing them at the suggestion of another recipe. The banana flavor was supposed to be concentrated that way, but I didn't notice a significant difference.

Is the coffee supposed to be liquid, or coffee grounds?

Today I tried your banana nut muffin recipe with one minor change, I used 1 tablespoon of molasses in place of the coffee. I must tell you I love these muffins, they are so moist and filled with so much flavor. It is a recipe that I will use again and again.

I was wondering... what are the actual measurements that we should use for this recipe? I mean, does 1 cup equal 250ml and so on? I'm Australian, I've no idea about imperial, metric and whatnot!

Confused... ((@_@))

Note from Elise: Hi Lauren, you might try using the measurement converter that is in the left sidebar of the page. We don't use metric here in America, so if you need metric measurements like ml or grams, you'll need to convert the measurements given.

What type of flour should be used? All-purpose? Thanks in advance.

All purpose. ~Elise

I was wondering whether the expresso's in liquid form or coffee granules? If the former, how much water must I add to coffee granules to make up the coffee mixture? Also, 1 1/2 cups self-raising flour would work for this recipe?

The espresso is in liquid form but you could use instant coffee granules if you want. Use half a teaspoon, or more or less to taste.

Regarding self rising flour, I only use all purpose flour which is not self rising. Baking soda is a leavener, so if I were to use a flour that already had leavener in it, I would leave out the baking soda. ~Elise

These muffins are fantastic. Easy to make, they come out perfect every time. (I've made them 4 times so far.) Perfect flavor and so simple. Thanks !

Hi Elise,

I made these muffins (minus the nuts) twice already and looking forward to bake them again! Everybody loved them and keep asking for more. Thanks so much!

I just made these banana muffins and they are scrumptious and delectably moist. This recipe is a keeper! Thank you so much for sharing.

Wonderful breakfast! I love the flavor of the muffins, you can taste the bananas. There isn't a bunch of sugar to where all you taste is sweet. After dieting for weeks this is a wonderful welcome treat! My oldest daughter loves these muffins without the coffee and nuts. My youngest daughter is begging for a chocolate muffin recipe. Have one?

Absolutely delicious muffins! I will make these again and again. My 9 yr old loves them...even with the bit of coffee.

The espresso is such a wonderful touch to this recipe! I love bananas but have always found banana bread/muffins to be a little bland and not much helped by the usual bakery spices. Not anymore. :)

However, am I just weird or is the quantity of sugar excessive? The first batch I made with 3/4 cup was cloying — and I'm someone who can't drink tea or coffee without sugar, so it's not that I don't like sweets. 1/8-1/4 cup (depending on how ripe the bananas are) seems to be a nice amount.

I only recently started living on my own, and this was my first time baking something. I decided to try out this recipe because I had a bunch of overripe bananas that I didn't want to go to waste. The muffins turned out fabulously!!! I am so impressed with this recipe and with myself! ;) They are moist and full of flavor. I will definitely be making these again! Thanks!!!