Blender banana coffee cake muffins

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 😉

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

• They are packed with cozy flavors!
• Each muffin is topped with tons of streusel topping!
• These muffins are made with wholesome ingredients!
• Banana coffee cake muffins are gluten free, refined sugar free, and dairy free.
• These muffins are made in a food processor or blender.
• SUPER easy!

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: There is no 1:1 substitute for almond flour in this recipe, besides cashew flour.
• Oat flour: If you cannot have oats, you can substitute a 1:1 gluten free flour. See notes in recipe card!
• Maple syrup: You can also use honey or agave. Any sticky sweetener will work.
• Coconut sugar: Golden monk fruit is a great sugar free option. You can also use brown sugar if you’re not looking for these to be refined sugar free!
• 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!

faq’s

• How to make vegan banana muffins: I haven’t tested it, but you can try substituting flax eggs for eggs. Mix together 1 tablespoon ground flax seed with 2 1/2 tablespoons of water. Let it sit for 5-10 minutes, then use as an egg. This makes one egg!
• How to make moist banana muffins: Be sure not to over-bake! Check the muffins at the lesser amount of time, as all ovens can vary!
• Banana bread with two bananas: This banana bread only requires two bananas but you want to make sure they are super brown and spotty as this will create the sweetest bread!
• Can you make the streusel topping without oats? Yes! You can try using more nuts in place of the oats.

More recipes to try!

• Wholesome starbucks pumpkin cream cheese muffins
• Healthy pumpkin streusel muffins
• Mini paleo cinnamon rolls
• Healthy pumpkin s’mores bars
• Starbucks pumpkin spice scones

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 😉

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 9

Ingredients

  

Muffins

• 1 cup almond flour
• 1/2 cup + 2 tbsp oat flour *see notes for subs
• 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!

*I highly recommend using the brand One Degree Organics Sprouted Oats. These are certified gluten free and go through rigorous testing. However, you can sub 1/2 cup 1:1 gluten free flour. They come out pretty close in texture!

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