The dash of coffee brightens up the banana flavors in the muffin.
We find the muffins get just as much rise that way.
Can I Use Other Flours?
Simply Recipes / Michelle Becker
They will be speckled and brown and too ripe to eat.
Those are perfect to make banana muffins or banana bread!
Line the container with a paper towel to keep the muffin bottoms from retaining moisture and getting soggy.
Simply Recipes / Michelle Becker
These muffins freeze well.
Cool completely, then wrap them in foil or plastic wrap before placing them in freezer bags.
They’ll keep in the freezer for up to 3 months.
Simply Recipes / Michelle Becker
Thaw them overnight on your kitchen counter at room temperature.
Alternately, unwrap the muffins and microwave each one for about 30 seconds for that fresh-out-of-the-oven feeling.
More Easy Muffin Recipes to Love!
Simply Recipes / Michelle Becker
Banana Nut Muffins
Don’t want the nuts?
Feel free to leave them out or swap with chocolate chips.
Line a muffin pan with paper liners.
Simply Recipes / Michelle Becker
Thoroughly mash the bananas in a large bowl.
Beat in the sugar, then add the egg and beat until combined.
Mix in the coffee and vanilla extract, then the melted butter.
Simply Recipes / Michelle Becker
Whisk together the flour, baking soda, and salt.
(Do not over-mix!
Over-mixing will result in dense, tough muffins.)
Simply Recipes /
Fold in the chopped walnuts or pecans.
Lightly spoon the mixture into a prepared muffin tin.
Bake at 350F for 20 to 25 minutes.
Simply Recipes / Michelle Becker
Check for doneness by pressing down on the top of the muffin.
If it bounces back, it’s done.
If it comes out clean, it’s done.
Cool on a rack.
