Michael's Banana Coffee Muffins

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Awesome recipe. I used 5 over-ripe bananas, added a teaspoon of cinnamon, and doubled the amounts of coffee and the vanilla. I ended up having to cook them the full 30 minutes at 350 degrees. I live at altitude, and so I usually end up filling muffins or cupcakes only halfway. This time, I filled 3/4 full in muffin pans, and the recipe yielded 18 muffins. They're really moist and delicious, and I would absolutely make them again.

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so easy to make wt my kids!

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I absolutely love this recipe. My children don't usually like banana anything, and can't wait for me to bake these. The same is true for my husband, so much that he will eat the entire batch! I enjoy changing recipes for experiments. This recipe as-is works well. However, I add mini chocolate chips and a pecan on top just before baking...which makes them even better. I've also done them with unsweetened dark cocoa powder in the batter and those are also fantastic. This recipe is super moist and a perfect start to any banana muffin...tweak however you'd want!

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I wish I wouldn't have told my husband there was coffee in them because he won't try them now, but I think they are delicious. I usually find banana muffins to be quite dry but these are very moist and have great flavor. I over poured on both the vanilla and coffee just a bit but they turned out great.

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Tasty. I baked these for my daughters school. They were delicious. I only wished I had done more so I could keep some for myself. Love, love this recipe.

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I followed a suggestion made in an earlier comment and added a simple sugar glaze (2 cups powdered sugar, 3 T water, 1/2 tsp vanilla. My family loved them! You definitely need to use brown, overripe bananas...it adds more flavor and is a perfect use for ugly bananas that usually go in the garbage or compost.

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I substituted salted peanuts for the pecans. Delicious!

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I think the recipe had too much coffee in it. But once i put less coffee they were wonderful

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After reading some of the reviews, I can't help but believe that some people did not use bananas that were overripe; they need to be darkly spotted, not all yellow. As for the flavoring, I used pecan-flavored coffee which was very strongly brewed; it complimented the toasted chopped pecans in the muffin. They smelled SSOOOOOOOOOOOOO good that I ate one straight out of the oven. You go, girl!

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I have to say I was disappointed. They were not sweet enough and could have used some more flavor other than coffee. If you want to make banana muffins I suggest using a different recipe instead of trying to make changes to these.