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.
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.
These Banana Bread Coffee Cake Muffins are…
- Soft
- Fluffy
- Moist
- Perfectly sweet
- One-bowl
- Simple
- Refined sugar-free
- Gluten-free
- Vegan
Fluffy and soft banana bread muffins with hints of coffee and cinnamon. Topped with a crunchy cinnamon oat topping.
- 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
- 1 cup rolled oats
- ¼ cup almond flour
- 3 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1 tsp ground cinnamon
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Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
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In a small bowl, prepare flax egg by whisking together flax seed meal and water. Set aside for 3 min. to thicken up.
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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.
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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!
Great post 😁
These sound delicious!!
Author
thank you so much!