Banana Bread Coffee Cake Muffins

Fluffy and soft banana bread muffins with hints of coffee and cinnamon. Topped with a crunchy cinnamon oat topping. The perfect on-the-go sweet snack or pairing with your morning cup of coffee.

banana bread coffee cake muffins

Did you know? Coffee cake doesn’t usually have actual coffee in it. The name just represents the usual pairing with this cake which is…coffee. I did, however, put a bit of instant espresso powder in this recipe because you all know I need a little bit of coffee in the morning to get me going. But you are more than welcome to leave it out! It also adds a delicious flavor to pair alongside the cinnamon and oat notes.

These muffins are extremely easy and simple to make. Not to mention, they are only sweetened with maple syrup and are entirely gluten-free (thanks to our buddies, almond and coconut flour). The banana and flax egg serve as a binder in replace of eggs!

I mean…look at that fluffy and moist texture.

banana bread coffee cake muffins

These Banana Bread Coffee Cake Muffins are…

  • Soft
  • Fluffy
  • Moist
  • Perfectly sweet
  • One-bowl
  • Simple
  • Refined sugar-free
  • Gluten-free
  • Vegan

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banana bread coffee cake muffins
Banana Bread Coffee Cake Muffins
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Fluffy and soft banana bread muffins with hints of coffee and cinnamon. Topped with a crunchy cinnamon oat topping.

Course: Dessert
Keyword: banana bread coffee cake muffins, easy vegan dinner recipe, gluten-free, healthy muffin recipe
Servings: 7 muffins
Author: Taavi Moore
Ingredients
  • 1 flax egg (1 tbsp flax seed meal + 3 tbsp water)
  • 2 ripe bananas, mashed
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • 2 tsp instant espresso powder
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
Oat Topping
  • 1 cup rolled oats
  • ¼ cup almond flour
  • 3 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp ground cinnamon
Instructions
  1. Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.

  2. In a small bowl, prepare flax egg by whisking together flax seed meal and water. Set aside for 3 min. to thicken up.

  3. In a large bowl, combine mashed bananas, coconut oil, maple syrup, and flax egg. Whisk to combine. Add in flours, espresso powder, cinnamon, baking soda and powder, and salt. Stir until a smooth and slightly thick batter forms. Taking a small ice cream scoop, scoop batter into muffin liners until ¾ full.

  4. In a separate bowl, combine all topping ingredients. Stir until oats are fully saturated. Take a heaping tbsp of oat topping and cluster on top of the muffins. Slightly press down so the topping doesn't fall off. Bake for 38-40 min. or until toothpick inserted comes out clean and tops are golden brown. Important! Let cool for 10 min. before serving. Drizzle with a bit of icing and enjoy!

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3 Comments

  1. February 21, 2020 / 1:59 pm

    These sound delicious!!

    • healthienut
      Author
      February 21, 2020 / 3:41 pm

      thank you so much!

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