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Banana Coffee Cake Muffins

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 124kcal
Author: Lauren
If you love classic coffee cake and banana bread then these Banana Coffee Cake Muffins were made for YOU! They're made with bananas and greek yogurt which help keep them moist and are the perfect balance of sweet + crumbly. Plus one muffin alone packs 6g of protein!
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Ingredients

Muffins:

  • 1 small banana (100g)
  • 3/4 cup plain greek yogurt (170g)
  • 1/4 cup almond milk (60g) any milk works
  • 3 Tbsp melted coconut oil (45g) butter or any oil works
  • 1 tsp vanilla
  • 2 cups Kodiak Cakes (212g) or any pancake mix
  • 1/3 cup granulated sweetener (64g) I used Truvia
  • 1 tsp cinnamon
  • 1 tsp baking powder

Crumb Topping:

  • 1/4 cup light brown sugar* (48g) see notes
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 350 degrees F. Line a muffin pan with liners or spray with cooking spray. Whisk the crumb topping ingredients in a small bowl and set aside. 
  • In a medium bowl, mash the banana with a fork (I like to leave some lumps) then whisk in the yogurt, milk, oil and vanilla until combined.
  • Add the pancake mix, sweetener, cinnamon and baking powder and mix just until the dry ingredients are incorporated. 
  • Add the muffin batter evenly amongst the muffin cavities. Then sprinkle the crumb topping evenly across all the tops. 
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Notes

To make gluten-free: use your favorite gluten-free pancake mix (Kodiak Cakes also has a version)
To make dairy-free + vegan: use dairy-free yogurt + a plant-based protein powder (Kodiak Cakes also has a version).
*I recommend using real light brown sugar for the crumb topping! I tried a batch using Truvia brown sugar for the topping and they're still yummy, they just don't quite have that same sugary crunch. And definitely aren't as pretty haha
Truvia or any of favorite sweetener you want to use should work just fine in the muffin batter though!

Nutrition

Serving: 1muffin (55g) | Calories: 124kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2.8g | Fiber: 2g | Sugar: 6g