My bananas aren't totally brown and smooshy - can I still use them?

Yep! Just make sure when you are mushing them up, you do a good thorough job so there aren't any big banana chunks.

Can I leave out the nuts?

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.

Do I need to use cupcake liners?

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

Got a question I didn't cover?

Leave it in the comments section below the recipe card and I promise to answer pronto!

Banana Coffee Cake Muffins

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This easy recipe for banana coffee cake muffins is a great way to use up those older bananas. A great sweet snack!

Author: Kate Morgan Jackson
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

Scale

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

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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.

Find it online: https://www.framedcooks.com/banana-coffee-cake-muffins/