Oh my goodness, let me tell you about these *coffee cake banana bread muffins*! They’re the ultimate mashup of fluffy banana bread and that sweet, crumbly goodness of coffee cake—like a warm hug in muffin form. I stumbled upon this recipe one rainy afternoon when I had some overripe bananas begging to be used up. I thought, “Why not mix two of my favorite treats?” And boy, am I glad I did! The result is a delightful explosion of flavors; the moistness of the bananas, paired with the cinnamon-sugar topping, just melts in your mouth. You’ll want to whip these up for breakfast, a snack, or even dessert! Trust me, they’re so good that they might just become your new go-to treat!
Ingredients for Coffee Cake Banana Bread Muffins
Let’s gather everything we need to make these delicious muffins! Here’s what you’ll want to have on hand:
- 2 ripe bananas, mashed: The riper, the better! They add natural sweetness and moisture.
- 1/3 cup melted butter: This gives our muffins that rich, buttery flavor.
- 1 teaspoon baking soda: This is our leavening agent, helping the muffins rise beautifully.
- Pinch of salt: Just a touch to elevate all those sweet flavors.
- 3/4 cup sugar: This is what sweetens the deal! You can adjust it if you prefer less sweetness.
- 1 large egg: It binds everything together and adds a bit of richness.
- 1 teaspoon vanilla extract: Because who doesn’t love the warm flavor of vanilla?
- 1 cup all-purpose flour: This is our base. It gives structure to those lovely muffins.
- 1/2 cup chopped walnuts (optional): They add a delightful crunch, but feel free to skip if you’re not a fan!
- 1 tablespoon cinnamon sugar for topping: This is the secret to that coffee cake vibe—sweet, crunchy perfection!
With these simple ingredients, you’re just a few steps away from muffin bliss!
How to Prepare Coffee Cake Banana Bread Muffins
Alright, let’s get baking! This part is super easy and so much fun. First, preheat your oven to 350°F (175°C). You want it nice and toasty for those muffins!
- In a mixing bowl, mash those ripe bananas until they’re smooth and creamy. I like to use a fork, but you can also use a potato masher if you have one handy.
- Once the bananas are all mashed, pour in the 1/3 cup melted butter and mix well. It’s going to smell amazing already!
- Next, sprinkle in 1 teaspoon baking soda and a pinch of salt, and stir to combine. This step is crucial for that lovely rise!
- Now add 3/4 cup sugar, followed by 1 large egg and 1 teaspoon vanilla extract. Mix everything together until it’s well combined and smooth.
- Gently fold in 1 cup all-purpose flour until just combined. Don’t overmix—lumps are totally okay!
- If you’re adding walnuts, now’s the time! Fold in 1/2 cup chopped walnuts for that delightful crunch.
- Line your muffin tin with paper liners or spray it with cooking spray. Fill each muffin cup about 2/3 full with the batter.
- Sprinkle 1 tablespoon cinnamon sugar on top of each muffin for that irresistible coffee cake vibe.
- Pop them in the oven and bake for 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
- Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
And there you have it! Perfectly baked coffee cake banana bread muffins, ready to be devoured. Enjoy the sweet aroma wafting through your kitchen!
Why You’ll Love This Recipe
- Quick preparation time—ready in just 30 minutes!
- Deliciously moist and flavorful, combining the best of banana bread and coffee cake.
- Perfect for breakfast, snacks, or dessert—seriously, any time is muffin time!
- Simple ingredients that you probably already have in your kitchen.
- Customizable with or without nuts, so everyone can enjoy!
Tips for Success
Now, let’s make sure your coffee cake banana bread muffins turn out absolutely perfect! Here are some of my favorite tips:
- Use very ripe bananas: They not only add sweetness but also moisture. The more speckles, the better!
- Don’t overmix: When you fold in the flour, mix just until combined. Overmixing can lead to dense muffins, and we want them fluffy!
- Check for doneness: Ovens can vary, so start checking at the 18-minute mark. A toothpick should come out clean, but a few moist crumbs are okay!
- Cool properly: Letting them cool in the tin for a few minutes helps them set, but transferring to a wire rack prevents sogginess.
- Experiment with toppings: Feel free to add a drizzle of glaze or even a sprinkle of chocolate chips for a fun twist!
With these handy tips, you’ll be on your way to muffin perfection in no time!
Nutritional Information
Curious about what’s in these delicious coffee cake banana bread muffins? Here’s a quick breakdown of the estimated nutritional values per muffin:
- Calories: 180
- Fat: 7g
- Saturated Fat: 3g
- Sugar: 10g
- Sodium: 150mg
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
These values are approximate and can vary based on ingredient brands and any personal tweaks you make. Enjoy your muffins guilt-free!
FAQ About Coffee Cake Banana Bread Muffins
Got questions? I’ve got answers! Here are some common queries about these delightful coffee cake banana bread muffins:
- Can I use frozen bananas? Absolutely! Just make sure to thaw them and drain any excess liquid before mashing.
- How should I store these muffins? Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag!
- What if I don’t have walnuts? No worries! You can leave them out or substitute with pecans or even chocolate chips for a sweeter twist.
- Can I make these muffins gluten-free? Yes! Just use a gluten-free all-purpose flour blend, and they should turn out great!
- How can I add more flavor? Try adding a teaspoon of cinnamon or nutmeg to the batter for an extra kick!
These muffins are super flexible, so feel free to get creative!
Storage & Reheating Instructions
To keep your coffee cake banana bread muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them! Just wrap each muffin tightly in plastic wrap or place them in a zip-top freezer bag. They’ll stay good for about 2 months in the freezer. When you’re ready to enjoy one (or two!), simply thaw them overnight in the fridge or pop them in the microwave for about 15-20 seconds. They’ll be warm and ready to eat in no time! Just be careful not to overheat them, or they might get a little too soft. Enjoy your muffins fresh or warmed up—either way, they’re a treat!
Serving Suggestions
These *coffee cake banana bread muffins* are delightful on their own, but let’s take the experience up a notch! Try pairing them with a steaming cup of your favorite coffee or tea—the warm flavors complement each other beautifully. For a cozy brunch, serve them alongside some fresh fruit or a light yogurt parfait for a balanced meal. If you’re feeling indulgent, a dollop of whipped cream or a scoop of vanilla ice cream makes for a scrumptious dessert! Whatever you choose, these muffins will shine as the star of the show!
Call to Action
I’d love to hear what you think about these *coffee cake banana bread muffins*! If you try the recipe, please leave a comment below and let me know how they turned out for you. Did you add any fun twists? Also, if you enjoyed this recipe, don’t forget to give it a rating! Sharing is caring, so feel free to snap a pic and tag me on social media—I can’t wait to see your delicious creations! Happy baking, friends!
Imprimer
Coffee Cake Banana Bread Muffins: 5 Ways to Savor Bliss
- Temps Total: 30 minutes
- Rendement: 12 muffins 1x
- Alimentation: Végétarien
Description
Delicious coffee cake banana bread muffins that combine the flavors of coffee cake and banana bread.
Ingrédients
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts (optional)
- 1 tablespoon cinnamon sugar for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mash the bananas and mix in melted butter.
- Add baking soda and salt to the banana mixture.
- Stir in sugar, egg, and vanilla extract.
- Mix in flour until just combined.
- Add walnuts if desired.
- Fill muffin cups with batter and sprinkle cinnamon sugar on top.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool before serving.
Notes
- Store muffins in an airtight container.
- Best enjoyed fresh but can be frozen for later use.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 muffin
- Calories: 180
- Sucre: 10g
- De Sodium: 150mg
- La graisse: 7g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 27g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 20mg
Mots-clés: coffee cake banana bread muffins
