Pre-heat oven to 375F
Mash the bananas thoroughly .
Then, add all the wet ingredients together. Milk, oil/butter,Maple syrup & espresso. If you are using instant coffee, then mix it in with water first and then add it. Combine well.
Next, add all dry ingredients- whole wheat flour, spices, baking soda, & baking powder. Mix until everything is combined. Do not overmix.
Fold in chopped nuts.
Place the liners in the muffin pan . Pour the batter onto each liner. Bake at 375F for 22-24 mins. Or until toothpick comes clean.
Let the muffins cool down for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Store the muffins in room temperature for a couple of days and up-to a week in refrigerator.