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Why we love this recipe 💛
We’ve all got ’em at some point. ELDERLY BANANAS.
These lovelies are not elderly, but I figured I would spare you that because you know what I mean. Brown. Smooshy. A banana that nobody in your home will touch with a ten foot pole.
And so here come some banana coffee cake muffins to the rescue!
I snuck the words coffee cake in the title of the recipe because unlike traditional banana muffins, these guys have a crumbly streusel topping that reminds me of coffee cake…only in single serving coffee cake banana muffins form!
They are super easy to whip up, and I promise that everyone who passed up those bananas in their original form is going to line up in your kitchen for this delectable coffee cake banana bread mash-up. Let’s make ’em!
Ingredients you need 🍌
Ingredient notes and substitutions 📝
- Bananas: You want nice ripe ones so that they smoosh up easily.
- Walnuts: These are totally optional, and you can also sub in different nuts if you like!
- Baking Powder and Baking Soda: You want to make sure both of these are fresh – they are the ingredients that make your muffins fluffy! I always check the expiration date on mine before using them.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Preheat your oven to 375 and spray a 12-cup muffin tin with cooking spray.
STEP 2: Make the topping! Put ½ cup of flour, ¼ cup brown sugar, a teaspoon of cinnamon, ¼ cup of chopped walnuts and 4 tablespoons of room temperature butter in a medium bowl and mix it up – I find this easiest to do with my fingers. Set it aside.
STEP 3: Now for the muffin batter! Put 1 ½ cups of flour and a teaspoon each of baking soda and baking powder in a mixing bowl and stir gently with a whisk until they are mixed together.
STEP 4: Put 3 mashed ripe bananas, a half cup of sugar, a beaten egg, 1/3 cup of melted butter and a teaspoon of vanilla in another bowl and stir it all up until it’s nice and combined.
STEP 5: Add the flour mixture to the banana mixture and stir until everything is mixed together.
STEP 6: Divide the muffin batter between the 12 muffin cups (they should be not quite full) and then top with the crumble topping.
Pop them in the oven for 15 to 20 minutes – a toothpick inserted into the center of a muffin should come out clean.
STEP 8: Let your muffins rest for 10 to 15 minutes and then carefully take them out and put them on a cooling rack. At this point it is a-okay (and actually kinda mandatory) to eat one while they are still warm!
(I hope you paid particular attention to the final part of Step 8. It’s Very Important.)
Recipe FAQs 🧐
Yep! Just make sure when you are mushing them up, you do a good thorough job so there aren’t any big banana chunks.
Yep! They are totally optional – and the other thing you can do is swap in another nut you like better, like chopped pecans or (be still my heart) chopped macadamia nuts.
You can if you want to, but as long as you give the muffin pan a good spritz of cooking spray your muffins should pop right out. If you do decide to do liners, it’s also a good idea to give them a spritz of cooking spray as well
Leave it in the comments section below the recipe card and I promise to answer pronto!
Want to round out your snack? ☕️
These babies are perfect with a cup of fresh mint tea or coffee, but if you want to take them to the next level, slather them with strawberry jam, or the best butter you know. Or if you want to go banana-crazy, make some banana jam.
Other muffin recipes we love ❤️
Hurray for elderly bananas!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
- Muffin Tin: This non-stick tin is sturdy and dishwasher safe.
- Cooling rack: The perfect rack for cooling these muffins!
- Cupcake Batter Scoop: This handy scoop is perfect for muffins as well as cupcakes…it measures out the just right amount.
Banana Coffee Cake Muffins
This easy recipe for banana coffee cake muffins is a great way to use up those older bananas. A great sweet snack!
- Prep Time: 15 minutes
- Cooling Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Brunch
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crumble topping!
- 1/2 cup flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup chopped walnuts (optional)
- 4 tablespoons (1/2 stick) butter, room temperature
For the muffins!
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1 egg, beaten
- ⅓ cup melted butter
- 1 /2 teaspoon vanilla
Instructions
- Preheat your oven to 375 and spray a 12-cup muffin tin with cooking spray.
- First up, make the topping! Put ½ cup of flour, ¼ cup brown sugar, a teaspoon of cinnamon, ¼ cup of chopped walnuts and 4 tablespoons of room temperature butter in a medium bowl and mix it up – I find this easiest to do with my fingers. Set it aside.
- Now for the muffin batter! Put 1 ½ cups of flour and a teaspoon each of baking soda and baking powder in a mixing bowl and stir gently with a whisk until they are mixed together.
- Put 3 mashed ripe bananas, a half cup of sugar, a beaten egg, 1/3 cup of melted butter and a teaspoon of vanilla in another bowl and stir it all up until it’s nice and combined.
- Add the flour mixture to the banana mixture and stir until everything is mixed together.
- Divide the muffin batter between the 12 muffin cups (they should be not quite full) and then top with the crumble topping.
- Pop it in the oven for 15 to 20 minutes – a toothpick inserted into the center of a muffin should come out clean.
- Let your muffins rest for 10 to 15 minutes and then carefully take them out and put them on a cooling rack. At this point it is a-okay (and actually kinda mandatory) to eat one while they are still warm!
Notes
- Bananas: You want nice ripe ones so that they smoosh up easily.
- Walnuts: These are totally optional, and you can also sub in different nuts if you like!
- Baking Powder and Baking Soda: You want to make sure both of these are fresh – they are the ingredients that make your muffins fluffy! I always check the expiration date on mine before using them.
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