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Coffee Cake Banana Muffins

Delightfully fluffy and sweet, these Coffee Cake Banana Muffins with a crunchy streusel topping make for a perfect morning treat or afternoon snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces overripe bananas The riper, the better for sweetness.
  • 1/3 cup melted butter Can use plant-based butter for vegan option.
  • 1/2 cup brown sugar Granulated sugar can be used as a substitute.
  • 1 teaspoon vanilla extract
  • 1 piece egg Flaxseed meal can be used to make it vegan.
Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon Experiment with other spices like nutmeg or cardamom.
Streusel Topping
  • 1/2 cup streusel topping Made from flour, brown sugar, and butter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mash the overripe bananas with a fork.
  3. Stir in melted butter, brown sugar, vanilla extract, and egg until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fill muffin cups about 2/3 full with the batter.
  7. Sprinkle the prepared streusel topping over each muffin.
Baking
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool slightly before removing from the pan.

Notes

Serve warm with butter or pair with coffee or tea for a delightful treat. Store at room temperature for 2-3 days, or refrigerate for a week. Freeze for up to 3 months, reheating when ready to serve.