I made these yesterday, and they were fabulous!

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

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

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!

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.

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

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!

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.

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.

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

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!

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?

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.

These are delicious. I subbed half the all purpose flour for whole wheat pastry flour. It worked out well. This is a fast and easy recipe that got all smiles from my family.

I always have black bananas so this recipe will get lots of use.

Thank you.

By far the best banana muffins I have ever baked- awesome recipe!

I just took these out of the oven, and wanted to report. They're an unqualified success, even "healthed up."

I used a mini muffin pan, so I'd have small muffins to pack in my daughter's bento box.

Instead of 1.5 cups white flour, I used 1/2 cup white flour, 7/8 cup whole wheat flour, 4 tsp. vital wheat gluten, and 1/4 cup flaxseed meal.

I just had one hot out of the oven, and it was great. Can't wait to see how they taste cooled! Plus that gives me an excuse to eat another one later. ;-)

I add chopped chocolate to this recipe. Absolutely OUTSTANDING!!

I've never made muffins with coffee before and I usually don't like nuts but have to say that I do think the coffee added flavor AND this is the first time I've toasted walnuts before using them in a recipe and it took the bitter taste out of the nuts and made them a great addition. THANK YOU for a recipe that I'll use again in the future. I also calculated the WW points (with walnuts)--5.5 per muffin. An "expensive" use of my points, BUT, I would say very worth it. In the future I'll bake using a mini size muffin pan and it'll reduce the points per muffin.

Oh So Good! The perfect after school snack (right out of the oven) on a cold winter afternoon. I saved some strong coffee from this morning for that little extra flavor.

Your food blog is my favorite for recipes!! I discovered it a couple of months ago and just love referring to it often!

I used leftover baby bananas in these, and I think that made them a bit dry. But I like the fact that they are not overly-sweet. I would like to try these again with regular bananas, and also add some spices--maybe allspice. I also like the idea someone brought up of adding molasses! One of the best chocolate chip cookie recipes I've ever tried (for instance) uses molasses; it's like this magical ingredient. Anyway, I didn't have a lot of nuts on hand, so I sprinkled them on top instead of mixing them in. It gave them a nice toasted flavor.

My husband and I love this recipe and make it regularly (my husband prefers it without nuts).

A note of caution to anyone making it: I made it in my mixer one time (a Kitchenaid) and it ended up overbeaten and super dense. I recommend following Elise's instructions with the wooden spoon, OR mixing all ingredients with a mixer EXCEPT the flour which should be beaten in by hand. Delicious!

Wow! Such a simple recipe, and so yummy & moist!! This is the first recipe that I've tried on your site, and I'm definitely coming back for more. Very surprised that so little liquids can create such a moist muffin.

Made minor modifications - instead of coffee and nuts, I added cinnamon and choc chips instead. YUMS!

I love this recipe! Adding 1 cup of fresh blueberries or raisins make it extra delicious.

Thanks Elise!