Banana Muffin Coffee Cake
Course: BreakfastCuisine: AmericanDifficulty: Medium6
servings20
minutes30
minutes600
kcalA yummy but high calorie, high sugar breakfast. Moderation is key – enjoy!
Ingredients
- Dry Cake Ingredients
1 cup 1 oat flour
1/2 cup 1/2 coconut flour
2 tbsp 2 tapioca flour
1/3 cup 1/3 coconut sugar
1 1/2 tsp 1 1/2 baking powder
1/4 tsp 1/4 baking soda
1/2 tsp 1/2 sea salt
- Wet Cake Ingredients
3/4 cup 3/4 oat milk
1/2 cup 1/2 applesauce
1 1 medium banana, mashed
2 tbsp 2 coconut oil
1 tsp 1 vanilla extract
1 tbsp 1 apple cider vinegar
1 tbsp 1 cinnamon
- Streusel
1 1/4 cup 1 1/4 all purpose flour
1/3 cup 1/3 coconut sugar
1/3 cup 1/3 light brown sugar
1 1/2 tsps 1 1/2 cinnamon
2 tbsp 2 coconut oil
2 tbsp 2 maple syrup
1/2 1/2 medium banana, mashed
Preparation
- 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).
Notes
- Store in an airtight container in the refrigerator for up to 6 days or freeze for up to 2 months.
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