Banana Muffin Coffee Cake

banana coffee cake muffins

Banana Muffin Coffee Cake

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Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Medium


Prep time


Cooking time





A yummy but high calorie, high sugar breakfast. Moderation is key – enjoy!


  • Dry Cake Ingredients
  • 1 cup oat flour

  • 1/2 cup coconut flour

  • 2 tbsp tapioca flour

  • 1/3 cup coconut sugar

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp sea salt

  • Wet Cake Ingredients
  • 3/4 cup oat milk

  • 1/2 cup applesauce

  • 1 medium banana, mashed

  • 2 tbsp coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp apple cider vinegar

  • 1 tbsp cinnamon

  • Streusel
  • 1 1/4 cup all purpose flour

  • 1/3 cup coconut sugar

  • 1/3 cup light brown sugar

  • 1 1/2 tsps cinnamon

  • 2 tbsp coconut oil

  • 2 tbsp maple syrup

  • 1/2 medium banana, mashed


  • Lightly grease a muffin tin with coconut oil or line with cupcake liners. Then preheat the oven for 350* F.
  • Make the streusel topping: Add all dry ingredients for the streusel to a bowl, stir with a whisk, then add the wet ingredients. Use your fingers to combine everything until the mixture is slightly crumbly. Set aside.
  • Add all dry cake ingredients into a large mixing bowl and stir with a whisk.
  • Next, add the wet cake ingredients and stir with a whisk.
  • Assemble: Pour about one tablespoon of batter into each muffin compartment. Then top with a tablespoon of the cinnamon streusel. Pour another tablespoon of batter onto the streusel and finally add the remaining streusel.
  • Bake in the oven for about 30 minutes, or until a toothpick inserted into the center of the crumb cake comes out almost clean (it can be crumbly but shouldn’t be wet).


  • Store in an airtight container in the refrigerator for up to 6 days or freeze for up to 2 months.

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