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Coffee Cake Banana Bread Muffins

Delightful muffins that combine soft banana bread with a sweet crumbly coffee cake topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 pieces ripe bananas, mashed The riper the bananas, the sweeter your muffins.
  • 1/2 cup sugar
  • 1/3 cup melted butter
  • 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
  • 1/2 cup Greek yogurt Adds fantastic creaminess; can be substituted with sour cream.
Crumb Topping
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup flour Optional: Add nuts for extra crunch.

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 together 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 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 some creaminess.
Crumb Topping
  1. Combine brown sugar, cinnamon, and flour in a bowl, then sprinkle it over the muffin batter in the cups.
Baking
  1. Fill the muffin tins with the batter and topping mixture.
  2. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  3. Let them cool before serving. Enjoy your muffins!

Notes

Serve warm with butter or honey. These muffins store well for 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.