Banana Coffee Cake Muffins
User Reviews
5
Banana Coffee Cake Muffins
Description
Banana Coffee Cake Muffins use simple pantry ingredients including banana, yogurt, almond milk, and pancake mix to create a quick muffin batter. The batter is spooned into muffin tins and topped with a cinnamon and light brown sugar crumb mixture before baking. The result is soft muffins with a slightly crisp, sweet crumb on top.
The banana provides moisture and natural sweetness, while the yogurt adds tenderness and slight tang. The crumb topping adds texture contrast and an extra layer of cinnamon flavor that complements the banana well. Baking at 350 degrees F bakes the muffins evenly and gives a golden color to the crumb.
These muffins are easy to customize for dietary needs by using gluten-free pancake mix or dairy substitutes. They make a convenient on-the-go breakfast or a snack paired with coffee or tea.
The original notes emphasize using real light brown sugar for the topping to achieve the sugary crunch and the recommendation of mixing the banana with some texture for best results.
Ingredients
Muffins:
- 1 banana small
- 3/4 cup Greek yogurt plain, 170g
- 1/4 cup almond milk any milk works, 60g
- 3 Tbsp coconut oil butter or any oil works, melted, 45g
- 1 tsp vanilla
- 2 cups Kodiak Cakes or any pancake mix, 212g
- 1/3 cup granulated sweetener I used Truvia, 64g
- 1 tsp cinnamon
- 1 tsp baking powder
Crumb Topping:
- 1/4 cup light brown sugar see notes, 48g
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with liners or spray with cooking spray. Whisk the crumb topping ingredients in a small bowl and set aside.
- In a medium bowl, mash the banana with a fork (I like to leave some lumps) then whisk in the yogurt, milk, oil and vanilla until combined.
- Add the pancake mix, sweetener, cinnamon and baking powder and mix just until the dry ingredients are incorporated.
- Add the muffin batter evenly amongst the muffin cavities. Then sprinkle the crumb topping evenly across all the tops.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Notes
- For gluten-free options, use a gluten-free pancake mix such as Kodiak Cakes gluten-free version.
- To make dairy-free and vegan, substitute dairy-free yogurt and use a plant-based protein powder pancake mix.
- Using real light brown sugar in the crumb topping is recommended for a crunchy, sugary finish compared to alternative sweeteners.
- The muffin batter can accommodate various sweeteners such as Truvia without affecting texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1muffin (55g) | |
| Calories | 124kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2.8g | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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