Unbelievably Delicious Coffee Cake Banana Bread Muffins in 10 Minutes

Oh my gosh, you have to try these Coffee Cake Banana Bread Muffins—they’re my absolute favorite morning treat! Imagine the cozy spice of coffee cake meeting the moist, sweet comfort of banana bread, all in perfect little muffin form. I stumbled upon this combo one lazy Sunday when I had overripe bananas and a serious craving for something warm with my coffee. The result? Pure magic. That crispy brown sugar topping gives way to the softest, most fragrant banana-spiced crumb. They come together in minutes, disappear even faster, and honestly? They make weekday breakfasts feel like a special occasion.

Why You’ll Love These Coffee Cake Banana Bread Muffins

Trust me, these muffins are about to become your new obsession. Here’s why:

• Quick & easy: You can whip them up in 10 minutes flat—perfect for those “I need breakfast NOW” mornings.
• Moist for days: The bananas keep them tender even after sitting on the counter (if they last that long!).
• Just the right sweetness: That brown sugar crunch on top balances the cozy banana spice so beautifully.
• Total crowd-pleaser: Kids, coworkers, even picky in-laws go crazy for these. I bring them everywhere!

Seriously, one bite and you’ll be hooked. They’re like a hug in muffin form.

Ingredients for Coffee Cake Banana Bread Muffins

Here’s everything you’ll need to make these irresistible muffins. I like to group them by dry and wet ingredients—it just makes the whole process smoother. And yes, those bananas must be ripe—the spottier, the better for sweetness!

Dry Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled—no packing!)
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon (my secret: I usually add an extra pinch)
• 1/4 tsp nutmeg

Wet Ingredients

• 2 ripe bananas, mashed (about 3/4 cup—I just smash them with a fork right in the bowl)
• 1/4 cup milk (any kind works, I’ve used almond milk in a pinch)
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract (the real stuff, please!)

For That Irresistible Topping

• 1/4 cup packed brown sugar (dark brown gives the best caramel notes)
• 1/4 cup chopped walnuts (optional, but oh-so-good for crunch)

How to Make Coffee Cake Banana Bread Muffins

Okay, let’s get baking! These muffins come together like a dream, but there are a few little tricks I’ve learned over the years to make them absolutely perfect every single time. You’re gonna love how simple this is!

Preparing the Batter

First things first—preheat that oven to 375°F (190°C). Trust me, you want it nice and hot before the muffins go in. While it’s heating up, whisk together all your dry ingredients in a big bowl. I mean really whisk them—you want that baking powder and spices evenly distributed.

In another bowl, mash those bananas (I just use a fork—no fancy equipment needed!) and mix in all the wet ingredients. Now here’s the important part: pour the wet into the dry and gently stir until just combined. I mean it—a few flour streaks are totally fine! Overmixing is the enemy of tender muffins.

Adding the Coffee Cake Topping

Line your muffin tin (or grease it really well—I’ve learned that lesson the hard way!) and fill each cup about 2/3 full. Now for the magic: take generous pinches of that brown sugar and sprinkle it over each muffin. If you’re using walnuts, scatter those on top too—they’ll toast up beautifully in the oven.

Bake for 18-20 minutes until the tops are golden and a toothpick comes out clean. Oh, and your kitchen will smell AMAZING. Let them cool in the pan for just 5 minutes before transferring to a rack—that sugar topping needs a minute to set or it’ll stick to the pan. Then? Dive in while they’re still warm. You’re welcome!

Expert Tips for Perfect Coffee Cake Banana Bread Muffins

After making these muffins more times than I can count, here are my foolproof secrets for bakery-worthy results every time:

• Bananas should be practically black: Those overripe, speckled bananas? They’re gold—packed with natural sweetness and moisture. No ripe bananas? Pop unpeeled ones in a 300°F oven for 15 minutes to mimic the effect.
• The toothpick lie detector: Don’t trust the timer alone! Insert a toothpick near the center—it should come out with just a few moist crumbs, not wet batter.
• Cooling patience pays off: Letting them rest in the pan for 5 minutes prevents that gorgeous topping from sticking, but don’t leave them too long or they’ll steam and get soggy.
• Spice it your way: Add a pinch of cardamom or swap nutmeg for allspice if you’re feeling adventurous—the flavors deepen overnight!

Variations and Substitutions</h2 of the of the of the best things about these muffins? They’re crazy adaptable! Here are my favorite twists:

• Gluten-free: Swap the flour 1:1 with your favorite GF blend—I’ve had great results with oat flour too!
• Nut-free: Skip the walnuts or use toasted sunflower seeds for crunch.
• Chocolate fix: Fold in 1/2 cup chocolate chips (dark or milk) for a decadent twist—my kids beg for this version.
• Dairy-free: Any plant-based milk works beautifully—I’m partial to coconut milk for extra richness.

Play around and make them your own—that’s half the fun!

Storing and Reheating Coffee Cake Banana Bread Muffins

These muffins stay crazy moist thanks to those bananas, but here’s how to keep them tasting fresh-as-baked! At room temp, stash them in an airtight container for up to 3 days—if they last that long. For longer storage, freeze them individually wrapped (I use foil first, then a freezer bag) for up to a month. To reheat? My favorite trick: 15 seconds in the microwave makes them taste just-out-of-the-oven warm, or pop ’em in a 350°F oven for 5 minutes to crisp up that sugar topping again. Pro tip: freeze some before the family finds them—you’ll thank me later!

Nutrition Information

Just a heads up—these numbers can vary based on your exact ingredients (like how big those bananas were or if you went heavy on the walnuts!). But per muffin, you’re looking at roughly:

• 180 calories
• 12g sugar (mostly from those sweet bananas and brown sugar topping)
• 7g fat (the good kind from walnuts and oil!)
• 3g protein

Not bad for something that tastes like dessert, right? Moderation is key… though good luck stopping at just one!

Frequently Asked Questions

I get asked about these muffins all the time—here are the answers to the most common questions that pop up!

Can I bananas?</ bananas?
Absolutely! Thaw them first and drain any excess liquid—they’ll be extra mushy, which actually works great. I keep peeled overripe bananas in my freezer just for muffin emergencies!

How long do they stay fresh?
They’re best within 3 days at room temp (if hidden from snackers!), but freeze like a dream for up to a month. Just thaw overnight or give ’em a quick microwave zap.

Can I make without eggs without eggs?
Yep! Swap the egg for 1/4 cup applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins). The texture’s slightly denser but still delicious.

Why did my topping sink?
Ah, the classic muffin mystery! It usually means the batter was too thin—next time, use slightly less milk or mash those bananas extra well. Still tastes amazing though!

Enjoy Your Coffee Cake Banana Bread Muffins

Now go grab that coffee and enjoy every crumbly, banana-spiced bite! Tag me if you make them—I love seeing your muffin masterpieces. Happy baking, friends!

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