Reviewed: Mar. 8, 2008

I split this recipe into two parts and baked them both in bread pans because I didn't have a muffin pan. I cooked each for about 27 minutes. It turned out surprisingly well. Basically a very muffin-y bread. Soo gooey. Awesome. I also added 4 tbsps of instant coffee, didn't do any harm. Could probably even add more.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Feb. 20, 2008

These turned out great! :) They rose beautifully and are so soft! Used 1/2 cup butter, 2 tbsp instant coffee granules, 1 cup sugar and about 5 small bananas. My only little complaint is that I can't really taste the bananas...might try this again without the coffee or use another type of banana...

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happiesunflower

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Reviewed: Feb. 13, 2008

My roommates and I love banana bread and muffins. I found this recipe and thought that it would be a nice twist. I only used one cup of sugar, replaced half of the butter with applesauce, used egg beaters in place of an egg, and cut back (only a little) on the chocolate chips. I used hershey's dark chocolate chips. You had a nice little bit of chocolate in each bite. They were delicious and a big hit with my household.

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Natalie

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Reviewed: Feb. 5, 2008

This recipe is ROCK!!! I just made it last night. They come out perfect, delicious. I add more coffee as other reviews recommend. I put 2 tbs of instant coffee and 2 tbs of water. My husband like it so much. I am so in love with this website. I don't need to buy more baking books, and can save the money to buy more ingredients. Thank you all for sharing recipes and comments.

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Sakunya S.

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Reviewed: Jan. 18, 2008

I really loved these muffins but my mom said they were too sweet.

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Laura

Cooking Level: Beginning

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Reviewed: Jan. 12, 2008

I guess you can't mess up making these..I used a hodge-podge of ingredients upon the suggestions of others in place of the margarine, including part pumpkin puree from the freezer and part applesauce amounting to almost 1 c in addition to 1/4 c oil. Also used 3 bananas from the freezer (you know how they look awful after awhile, all brown and syrupy)--I was glad for the coffee ingredient (which I tripled) just for the sake of appearance. It really dominated the final product so you'd better like mocha. I'm generally not a fan of coffee (dunno what I was expecting) so I think I might try just plain cocoa powder instead next time. I did NOT taste the banana, which I missed. Otherwise, I was very pleased with the results after 22 min in the oven-17 good-sized, moist, decadent, teddybear-brown muffins. P.S. I've not been thrilled with silicone bakeware in the past, but for muffins you can't beat it: no muffin papers, easy to clean, cools quickly so you can almost remove the muffins with bare hands. Try it!

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Stephanie Lawrence

Home Town: Amsterdam, New York, USA

Living In: Cobleskill, New York, USA

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Reviewed: Dec. 21, 2007

I used half canola oil and half u/s butter for the margarine. I subbed the instant coffee granules for instant expresso powder and added 1 tsp. Kahlua to try and intensive the mocha flavor, others reported as not being dominant enough. I like my muffins on the small side so I made 18 regular size and 24 mini. The mini baked at 375 for 12 minutes. I baked the regular ones for 26 min. Overall, good flavor, the hint of banana was nice and the surprise of chocolate a big hit with my friends.

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La Panadera

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

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Reviewed: Dec. 20, 2007

They were just okay. It wasn't my favorite banana muffin recipe.

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CJ

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2007

These are fantastic! I used half applesauce and half margarine and you would never know the difference! i also used half a cup more chocolate chips! They could definatly use more coffee though as you can't really taste it. 3 tablespoons would be great:) MMMMMMMMM sooo good! will make these many more times:)

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

Well this was fun!! lol. I started making these and realized a. I had no eggs and b. I had no paper muffin cups, so what does one do in this situation...to the store you say, however that would have been the simple thing to do. I used mayonaisse as an egg replacement and decided to not use paper cups. 3 TBSP of mayonaisse worked great however I'd suggest having paper cups, I ended up using tinfoil when I realized this was indeed a resipe that needed more then a greased pan. Now to the actual muffins themselves, for the majority I didn't put in any of the coffee as my partner hates anything coffee flavoured (loves coffee though), but they taste great with or without the coffee, we loved them, very tasy, taste a bit rich after a couple though. Thanks for this great recipe, I will definately be making these again!!!

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Tasha

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Dec. 5, 2007

Delicious Muffins. I reduced the recipe for 12 muffins and added walnuts to the mix. I added a little more chocolate chips, we really like chocolate at my house! This recipe is going to replace one I have been using for years. Thank you!

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MarionS

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Dec. 5, 2007

We all love these muffins. Thank you for a great recipe

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slashignore

Cooking Level: Expert

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Reviewed: Nov. 23, 2007

im not so sure about using a blender for this recipie, but a mixer worked great. the batter was a little thick so we added a touch of milk. the muffins were dense, but awesome!

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zooooplace

Cooking Level: Expert

Home Town: Muleshoe, Texas, USA

Living In: Manassas, Virginia, USA

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Reviewed: Nov. 16, 2007

These are great muffins. I will put more batter in each cup next time as I thought they didn't puff up enough. I used butter and extra chocolate chips and they turned out really good. Will definately make these again.

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C R Henning

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 7, 2007

This is my favourite muffin recipe of all times. I use it all the time. I have made more batches of these than I could ever remember. I substitute the instant coffee with espresso (fresh). I substitute the all-purpose flour for whole wheat. I make them all organic and they are to die for!!

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SMARTYMADDYPANTS

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Reviewed: Nov. 6, 2007

Fabulous taste. I used mini chocolate chips and 1/2 teaspoon of almond extract with 1/2 teaspoon of vanilla. To make the recipe a little more healthiere I used 1/2 cup applesauce to replace one of the sticks of margarine. Also added 2 teaspoons of ground flax seed, which doesn't effect the flavor on way or the other. This will now be my favorite banana muffin recipe. Can't wait to pass it on to others.

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celestialcharms

Cooking Level: Beginning

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Reviewed: Nov. 3, 2007

Very moist and flavorful, but even after using 4 T instant coffee dissolved in 2 T water, I still couldn't taste it! The banana/chocolate chip flavors were wonderful, though!

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Michelle

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Oct. 30, 2007

great loved it , nice blend of coffee and bananna

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bigfrc

Cooking Level: Professional

Home Town: Abilene, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Oct. 3, 2007

Very tasty and great texture....used butter instead of margarine. The chocolate really makes these rich and not too sweet. Great warm and better with coffee! Will definitely make these again!

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Kathrine

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Reviewed: Sep. 20, 2007

WOW, super recipe--so easy using the food processor...I used butter and omitted the coffee (don't use instant, so didn't have any in the house) and it's one of our new favs!

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