Coffee Cake Banana Bread Muffins
A delightful fusion of coffee cake and banana bread in muffin form, perfect for breakfast or snacks.
Ingredients
Muffin Ingredients
- 2 pieces ripe bananas Use very ripe bananas for maximum sweetness.
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup milk At room temperature.
- 2 large eggs At room temperature.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnuts or pecans Optional.
- 1/2 cup crumb topping (butter, flour, brown sugar, cinnamon) For the topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add sugar, brown sugar, vegetable oil, milk, eggs, and vanilla extract to the mashed bananas and mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually blend the dry ingredients into the wet banana mixture and stir until just combined.
- If using nuts, fold them into the batter.
- In a small bowl, mix crumb topping ingredients together until crumbly.
- Divide the muffin batter evenly among the muffin cups and sprinkle crumb topping on each.
Baking
- Place the muffin tin in the preheated oven and bake for about 18-20 minutes.
- Check for doneness with a toothpick.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. These muffins can be frozen for up to three months.