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Coffee Cake Banana Bread Muffins

Delicious muffins that combine the comforting essence of banana bread with a crumbly coffee cake topping, perfect for breakfast or any time of the day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 ripe bananas 2 ripe bananas, mashed The riper, the better for more flavor
  • 1/2 cup 1/2 cup sugar
  • 1/3 cup 1/3 cup melted butter
  • 1 large 1 large egg Can be replaced with flaxseed meal or applesauce for vegan option
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/2 cup 1/2 cup Greek yogurt Can be substituted with regular yogurt or applesauce
Dry Ingredients
  • 1 teaspoon 1 teaspoon baking soda
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1 cup 1 cup all-purpose flour
  • 1 teaspoon 1 teaspoon cinnamon For flavor enhancement
  • 1/2 cup 1/2 cup brown sugar Used for the crumble topping
  • 1/4 cup 1/4 cup flour For crumble topping

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 everything is combined.
  4. In a separate bowl, whisk together baking soda, salt, and flour.
  5. Gradually add this dry mix to the banana mixture, stirring until just combined.
  6. Gently fold in the Greek yogurt.
Crumble Topping
  1. For the crumble topping, combine brown sugar, cinnamon, and flour in a bowl.
  2. 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.
Cooling
  1. Let them cool before serving. Enjoy your muffins!

Notes

Store in an airtight container at room temperature for up to 3 days, in the refrigerator for about a week, or freeze for up to 3 months.