Banana Coffee Cake Muffins (Vegan & Gluten-Free)

Vegan banana coffee cake muffins on a wire cooling rack.

Banana Coffee Cake Muffins (Vegan & Gluten-Free)

Prep Time 15

Cook Time 20

Total Time 35

Servings:12 muffins

Author: Lori Rasmussen, My Quiet Kitchen

Banana Coffee Cake Muffins combine the moist, tender texture of banana bread with the sweet decadence of cinnamon-swirled coffee cake. They're delicious for breakfast, snacks, and dessert. This recipe is vegan, gluten-free, and oil-free. Make it nut-free with your choice of non-dairy milk and the classic vegan streusel linked in the Notes.

Ingredients
US Customary | Metric

1 cup mashed very ripe banana - about 2 large bananas
¾ cup unsweetened non-dairy milk - such as soy, oat or almond
½ cup light brown sugar, packed
3 Tablespoons plain non-dairy yogurt - see Notes
1½ teaspoons vanilla extract
1 teaspoon apple cider vinegar
2 cups fine oat flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt

For the cinnamon swirl:

5 teaspoons sugar
1 teaspoon cinnamon

For the gluten-free streusel:

⅓ cup blanched almond flour
⅓ cup light brown sugar, packed
1 teaspoon cinnamon
1 Tablespoon water

Optional nuts and icing:

¼ cup chopped walnuts or pecans, optional
½ cup powdered sugar
2 teaspoons non-dairy milk

Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
In a medium-size bowl, whisk together the mashed banana, milk, sugar, yogurt, vanilla, and vinegar, and set aside. In a large mixing bowl combine the oat flour, baking powder and soda, cinnamon, and salt. Set aside.
Combine the cinnamon and sugar in a small bowl, and in a separate small bowl, combine the streusel ingredients. Mix with a fork until clumpy. Set both of these aside.
Returning to the muffin batter, pour the wet ingredients into dry, and stir until you have a thick and fluffy batter with no visible dry flour.
Divide half of the batter among the prepared pan. Evenly sprinkle the cinnamon sugar over the batter. Add the remaining batter to the pan. Sprinkle the streusel mixture on top of each muffin, followed by chopped nuts, if using.
Bake for 19-21 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then move to a cooling rack to cool completely.
To make the icing, stir the powdered sugar and non-dairy milk until smooth. Drizzle over the muffins and serve.

Notes

Yogurt sub: The yogurt adds a touch of flavor and moisture to the oil-free batter. If needed, sub applesauce, extra mashed banana, or 2 tablespoon smooth nut butter.

Nut-free option: Use a nut-free vegan milk in the batter, omit the nut topping, and go with a classic vegan streusel like this Vegan Streusel from A Virtual Vegan (note that it's made with all-purpose flour and vegan butter, so it isn't gluten-free or oil-free).

Store coffee cake muffins in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. After storing overnight the almond flour streusel will absorb moisture and become soft. To make it crisp again, bake the muffins at 350°F (convection setting) for 5-6 minutes or air fry for 2-3 minutes.

Nutrition calculated without nuts or icing.

Nutrition