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banana bread coffee cake muffins

Banana Bread Coffee Cake Muffins

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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 7 muffins
Author Taavi Moore


  • 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


  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!