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Banana Muffins with Coffee

October 18, 2010

I never tire of a good banana muffin. They are probably my favorite thing to bake; easy and tasty, and such a good way to get rid of browning bananas. It makes me feel economical when mashing up those bananas that would have gotten thrown into the garbage anyways. And this particular recipe calls for a splash of the day’s coffee, and when do I not have just that little bit of old coffee left in the pot from the morning? There’s nothing better than a recipe that uses up what you already have!

Economy aside though, this banana muffin recipe is fantastic. It’s almost better than my beloved banana crunch muffin recipe from Ina Garten, if not a very close second. It is moist and dense, whereas Garten’s muffins are a bit on the lighter side. There’s also just that very subtle darker taste from the tablespoon of coffee that makes the banana flavor stand out. I also liked the method for combining the ingredients in this particular recipe; it makes for a smoother baking experience. As guilty as I feel buying bananas, I may have to buy them more often now just to make these muffins.

Banana Muffins with Coffee

Banana Muffins with Coffee

Banana Muffins with Coffee from


3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon espresso or strong coffee (optional)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)


1.  Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

2.  Mix in the sugar, egg, espresso and vanilla.

3.  Sprinkle the baking soda and salt over the mixture and mix in.

4.  Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.

5.  Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack. Makes 12 muffins.


As I mentioned, I made these muffins with chocolate chips instead of nuts but since these muffins come out a little bit more on the dense side, nuts would be a better textural complement. Starting off by combining all of the wet ingredients, the bananas, butter, and eggs and then mixing in the baking soda and salt is a very intuitive way of mixing the ingredients, I think, and I really liked it.

One Comment leave one →
  1. Mari permalink
    October 20, 2010 1:19 AM

    These are my favorite creation of yours so far. Equally dense and moist.

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