These banana bread coffee cake muffins are there perfect mix between nostalgic, flavorful banana bread and cinnamon-packed, cozy coffee cake. It’s super moist, banana bread muffins topped with an oat, pecan, cinnamon streusel, and drizzled with a maple cream cheese glaze. Yum!
Banana Bread Coffee Cake Muffins
I’m a sucker for banana bread. But I also really love coffee cake. So, I combined these two breakfast treats to create one amazing muffin!
These muffins use a traditional banana bread recipe as the base. The muffins are super moist, with a tender crumb, studded with ripe bananas, and perfectly spiced with cinnamon. It’s really a beautiful muffin on it’s own.
But to make them ever better and cozier for Fall, I added a cocoa cinnamon filling and topped these muffins with a sweet and crunchy oat pecan streusel.
But, wait! There’s more goodness. I finished these epic muffins with a maple cream cheese glaze. Swoon…pure breakfast bliss!
For the Batter
- ripe bananas, the ones with the black speckles which add moisture and sweetness
- oat and whole wheat flours, baking powder and soda, salt
- butter & full fat greek yogurt (coconut oil works too!)
- sugar & brown sugar
- vanilla extract
For the Streusel, adds a crunchy, sweet, cinnamon filled topping, which brings these muffins into coffee cake territory
- oats and oat flour
- brown sugar
- cold cubed butter, very important that it’s cold
Finally, these muffins are topped with a creamy, perfectly sweet maple cream cheese glaze, made with just a few ingredients
- whipped cream cheese, important it’s whipped cream cheese, which provides a lighter, creamier texture
- maple syrup, a flavor that pairs so beautifully with cinnamon
- powdered sugar, adds a little more sweetness and helps create a stiffer glaze
- pinch salt, VERY important to help balance the sweetness
Are these banana coffee cake muffins healthy?
These are what I like to call, healthyish. I used ingredients like real butter and sugar in the batter to keep it simple and delicious. I also implemented some simple swaps, like using oat flour and whole wheat flours (for extra fiber) and greek yogurt (for extra protein) to lighten up these muffins. So, that’s why I call it healthyish….it’s the perfect, sweet indulgence for the weekend that you don’t need to fill to guilt about!
**You could also sub coconut sugar for the white sugar and coconut oil for the butter for some extra swaps (which I’ve done and works great!).
Other banana breakfast treats
- Peanut Butter Banana Chip Granola
- Chocolate Glazed Banana Bread Donuts
- Peanut Butter Banana Chocolate Chips Waffles
These banana bread coffee cake muffins are a must make breakfast treat!
If you make them, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Banana Bread Coffee Cake Muffins
Banana Bread Muffins
- 1 cup whole wheat pastry flour or whole wheat white flour
- 1/2 cup oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 large eggs room temperature
- 1/2 cup organic brown sugar
- 1/2 cup organic white cane sugar
- 1/2 cup full fat greek yogurt
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 3 overripe bananas mashed (about 1 cup)
Cocoa Cinnamon Layer
- 1 tsp cinnamon
- 1 tsp brown sugar
- 1 tablespoon cocoa powder
- ¼ cup brown sugar
- ¼ cup chopped pecans
- 2 tablespoons oat flour
- 2 tablespoons oats
- ½ tsp cinnamon
- Pinch salt
- 2 1/2 tablespoons cold cubed butter
Cream Cheese Glaze
- 2 tablespoons whipped cream cheese room temp.
- 2 tablespoons powdered sugar
- 1 tsp vanilla
- 1 tablespoon maple syrup
- Pinch salt
Preheat the oven to 350 degrees. Line 2 muffin tins with about 16-18 muffin liners. In a large bowl, mix together all of the dry ingredients. In a separate bowl, whisk together the eggs and sugars. Mix in yogurt, melted butter, and vanilla. Fold in the mashed bananas. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix or muffins may become tough.
In a small bowl, combine the cocoa, cinnamon, and brown sugar for the middle layer. Add a scoop of matter to all the linings. Sprinkle the cocoa cinnamon layer on top of the batter of each liner. Top each liner with the another scoop of batter, filling a little more than half way full (be careful not too overfill or they will not rise properly).
In a medium bowl, add the streusel topping ingredients, except butter, and mix until well-combined. Add in the cold cubed butter, and with a fork, pastry cutter, or your hands, and mix until into it forms coarse crumbs. Sprinkle topping evenly over filled muffin liners.
Bake the muffins for 15-20 minutes (they are done when a toothpick comes out clean). Allow to cool completely.
In a small bowl, whisk together the cream cheese glaze ingredients until it is smooth. Top over each muffin. Serve and enjoy!