Go Back
Delicious Coffee Cake Banana Bread Muffins ready to be enjoyed.

Coffee Cake Banana Bread Muffins

Delightfully soft and sweet, these muffins combine ripe bananas with a crumbly topping, making them perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the muffins
  • 2 pieces ripe bananas, mashed The browner, the better for sweetness.
  • 1/2 cup sugar
  • 1/3 cup melted butter Can be substituted with applesauce for a healthier option.
  • 1 large egg Can be substituted with flaxseed meal for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour Can be swapped with a gluten-free baking blend.
  • 1/2 cup Greek yogurt Substitute with non-dairy yogurt for a vegan option.
  • 1 teaspoon cinnamon
For the crumb topping
  • 1/2 cup brown sugar
  • 1/4 cup flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the mashed bananas, sugar, and melted butter.
  3. Add in the egg and vanilla extract, mixing until combined.
  4. In a separate bowl, whisk together the baking soda, salt, and flour.
  5. Gradually add this to the banana mixture, stirring until just combined.
  6. Gently fold in the Greek yogurt for added creaminess.
  7. For the crumb topping, combine brown sugar, cinnamon, and flour.
Baking
  1. Sprinkle the crumb topping mixture over the muffin batter in the cups.
  2. Fill the muffin tins with the batter and topping mixture.
  3. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  4. Let them cool before serving.

Notes

Serve warm with a light dusting of powdered sugar. Store at room temperature for 2-3 days, refrigerate for a week, or freeze for up to 3 months. Reheat in the oven or microwave before serving.