These banana coffee cake muffins are soft, moist, and full of banana flavor. The combination of avocado oil, warm spices, and a sweet streusel topping makes this recipe one you will come back to again and again.
These banana coffee cake muffins combine the cozy taste of banana bread with a lighter, fluffier texture. The batter comes together easily in a large bowl using simple ingredients you likely already have on hand. The balance of wet ingredients and dry ingredients creates a soft, tender crumb without feeling heavy, and the vanilla and brown sugar bring out the natural sweetness of the bananas.
The streusel topping is what makes this recipe special. The crumbles add a slightly crisp texture on top while staying soft underneath. A touch of ground cinnamon and nutmeg, in teaspoonfuls, enhances the overall taste and gives these banana muffins that classic coffee-cake feel. They are perfect for breakfast, brunch, or using up ripe bananas before they go to waste.
Avocado oil is a neutral oil that keeps the muffins moist without affecting the banana flavor. It helps prevent tough muffins and works as a great alternative to melted butter or olive oil. It also contains heart-healthy fats and is easy to find at most grocery stores.
Ingredients
Ripe bananas
Avocado oil
Brown sugar
Sugar
Large eggs
Vanilla
Sour cream or milk
All-purpose flour
Baking soda
Baking powder
Kosher salt
Teaspoon ground cinnamon
Teaspoon cinnamon
Nutmeg- optional
For the streusel topping
All-purpose flour
Brown sugar
Teaspoon cinnamon
Melted butter or cold butter
Equipment
Large bowl or Medium bowl
Whisk
Fork or potato masher to mash bananas
Muffin tin
Liners or cooking spray
Measuring cups and tablespoons
Cooling rack
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with liners.
- In a large bowl, mash bananas until mostly smooth. Add avocado oil, brown sugar, sugar, large eggs, vanilla, and sour cream. Mix well, whisking until the wet ingredients are fully combined.
- In a medium bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, kosher salt, 1 teaspoon ground cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir gently until a thick batter forms. Do not overmix, or you may end up with tough muffins.
- In another bowl, make the streusel topping by combining flour, brown sugar, and a teaspoon of cinnamon. Cut in melted butter or cold butter until crumbles form.
- Divide the batter evenly into the muffin tin, filling each about three-quarters full.
- Sprinkle the streusel topping over each muffin and gently press it into the mixture so it sticks while baking.
- Bake for 18 to 22 mins or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly before serving. Drizzle with a powdered sugar glaze if desired.
Storage instructions
Store the muffins at room temperature in an airtight container for up to 2 days. For longer storage, keep them in the fridge for up to five days. These banana muffins also freeze well and can be stored for up to three months.
Avocado Oil Banana Coffee Cake Muffins
Ingredients
- 3 ripe bananas smashed
- 1/2 cup avocado oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup milk or sour cream
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the streusel topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter
Instructions
-
Preheat oven to 350 degrees and line a muffin tin with liners.
-
In a large bowl, mash bananas until mostly smooth. Whisk in avocado oil, brown sugar, granulated sugar, eggs, vanilla, and sour cream until fully combined.
-
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
-
Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
-
In another bowl, make the streusel by combining brown sugar, flour, oats, and cinnamon. Cut in the cold butter until the mixture forms crumbles.
-
Fill muffin liners about two -thirds full. Sprinkle generously with streusel topping.
-
Bake for 18 to 22 minutes or until a toothpick comes out clean.
-
Let cool about 10 minutes before serving.
If you like this recipe, you should make:
Pumpkin Oatmeal Cinnamon Roll Muffins
Sour Cream Oatmeal Muffins
Chocolate Chip Snickerdoodles
Pistachio Banana Muffins
These banana coffee cake muffins are soft, moist, and full of banana flavor. The combination of avocado oil, warm spices, and a sweet streusel topping makes this recipe one you will come back to again and again
Did you try these scrumptious banana coffee cake muffins? I would love to hear how these worked out for you! Please comment below this blog post or tag me on social media and let me know how this recipe worked out for you! You can find me on Facebook, Instagram, Pinterest, and Twitter.
