Jump Start Banana Nut Muffins

A classic banana nut muffin is a perfect baked treat, but sometimes you just need to change things up a bit! These simple muffins just add a bit of coffee to our favorite recipe to give these tasty treats an extra kick! The coffee flavor is just enough for taste but not too overpowering. Makes about 10 jumbo muffins or 16-18 regular muffins

In this recipe, I used Bob’s Red Mill Gluten-Free 1:1 Flour but you could also use King Arthur Gluten-Free Flour. If you don’t need gluten-free, simply use your favorite all-purpose flour.

If you are gluten-free, make sure you check the ingredients on the instant coffee. Trust me – lesson learned the hard way that many brands use wheat products in instant coffee. Who knew? I prefer Thrive Market‘s Instant Coffee but check around for your favorite!

Jump Start Banana Muffins
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Jump Start Banana Nut Muffins
A simple, yet flavorful banana nut muffin recipe featuring coffee!
Prep Time 10 minutes
Cook Time 18 minutes
Servings
jumbo muffins
Ingredients
Prep Time 10 minutes
Cook Time 18 minutes
Servings
jumbo muffins
Ingredients
Instructions
  1. In a large bowl, combine mashed bananas, oil, eggs and sugar. Mix until combined. Add in flour, baking soda, cinnamon, salt, walnuts and coffee. Mix until just combined. Scoop batter into greased or lined muffin pans.
  2. In a small bowl, combine brown sugar and 1 tsp cinnamon. Sprinkle this mixture over the tops of the muffins.
  3. Bake at 350F for about 18-20 minutes for jumbo muffins, 12-15 minutes for regular muffins or until toothpick inserted comes out clean. Remove from pan and let cool about 10 minutes on a wire rack.
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