These healthy blender banana coffee cake muffins are the perfect snack or dessert! Made with wholesome ingredients, these muffins are gluten free, dairy free, and refined sugar free – but you’d never guess it! They are super moist, full of flavor, and you won’t be able to stop at just one 😉

a plate of healthy banana coffee cake muffins.

Why you’ll love these Easy Blender banana coffee cake muffins

  • FULL of flavor!
  • There is not skimping on the crumble!
  • Made with wholesome ingredients!
  • No gluten, dairy, or refined sugar
  • Comes together in a blender!

Banana coffee cake with streusel topping

The BEST part about this banana coffee cake is the streusel topping. Any recipe with streusel or crumble, i’m a sucker for it! My pumpkin streusel muffins have the same streusel topping and might be a close favorite to these!

How to make Blender banana coffee cake muffins

Ingredients:

  • Bananas
  • Almond flour
  • Oat flour
  • Maple syrup
  • Coconut sugar
  • Rolled Oats
  • Vanilla extract, cinnamon, sea salt
  • Chopped nuts: I like pecans or walnuts, but any nut works!
  • Powdered monk fruit sweetener: I like Lakanto as it tastes just like powdered sugar. If you’re not refined sugar free, you can use regular powdered sugar!

Instructions

  • Make the muffins: Add all the ingredients to a blender and blend until smooth.
  • Make the crumble: Mix together all of the crumble ingredients in a small bowl.
  • Assemble the muffins: Divide the batter amongst a greased or lined cupcake pan. Then divide the crumble on top, slightly pressing it into the top of the batter.
  • Bake! Mix together the drizzle ingredients and drizzle the muffins once cooled.

How to store leftover banana coffee cake muffins

Store these in an air-tight container on the counter for 3 days, in the fridge for up to 10 days, and in the freezer for a few weeks!

More recipes to try!

Healthy Banana Coffee Cake Muffins

These healthier banana coffee cake muffins are the perfect snack or dessert! Made with wholesome ingredients, these muffins are gluten free, dairy free, and refined sugar free – but you'd never guess it! They are super moist, full of flavor, and you won't be able to stop at just one 😉
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9

Ingredients
  

Muffins

  • 1 cup almond flour
  • 1/2 cup + 2 tbsp oat flour
  • 1 cup mashed banana * about two medium bananas. Make sure they're super ripe!
  • 1/4 cup maple syrup
  • 2 tbsp coconut sugar or monk fruit
  • 1 tsp vanilla extract
  • 2 eggs, room temp
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch sea salt

Crumble

  • 1/4 cup coconut oil melted
  • 1/3 cup coconut sugar
  • 3/4 tsp cinnamon
  • 1/2 cup chopped pecans or other nut
  • 1/4 cup rolled oats
  • 1 tsp cinnamon

Glaze

  • 1/2 cup powdered monk fruit sweetener *I like lakanto
  • 2-3 tbsp milk of choice, as needed

Instructions
 

  • Preheat oven to 350F.
  • Add all of the muffin ingredients to a blender or food processor, blending until smooth.
  • In a small bowl, combine all of the crumble ingredients.
  • Grease or line a muffin tin with liners. Divide the batter amongst the tin, making 10 muffins. Then divide the crumble amongst the tops of each, slightly pressing it down gently so it sticks.
  • Bake for 22-25 minutes, until they are firm to touch and golden.
  • Remove from the oven and let cool completely.
  • To make the glaze, mix everything in a small bowl, adding a tbsp of liquid at a time until you reach a glaze consistency. Once the muffins have cooled, drizzle each one and enjoy!

Notes

Store these in an air-tight container on the counter for 3 days, in the fridge for up to 10 days, and in the freezer for a few weeks!
Keyword almond flour muffins, banana bread, banana cake, banana coffee cake, banana desserts, banana recipes, coffee cake, healthy coffee cake, healthy muffins, oat flour muffins, paleo coffee cake

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