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Greek Yogurt Banana Coffee Cake Muffins

Greek Yogurt Banana Coffee Cake Muffins - the classic coffee cake that we all love transformed into muffin form - made a bit on the healthier side with greek yogurt and banana! Loaded with the perfect amount of cinnamon streusel crumb topping that offers the perfect texture contrast to the light and fluffy base.
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 muffins
Calories 246kcal
Author Samantha Buckner



  • 2 medium bananas mashed
  • 1 cup plain greek yogurt 0% or 2%
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/2 cup coconut palm sugar or sub brown sugar
  • 1 cup oat flour or sub all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1.5 tsp baking powder
  • 1/2 tsp salt

Streusel Crumb Topping:

  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 tsp ground cinnamon
  • pinch salt
  • 1/2 cup butter melted
  • 1 cup whole wheat pastry flour or sub all-purpose flour

Optional Garnishment:


  • Preheat oven to 350 degrees F. Line a 12 cup muffin tray with liners. If you're using regular liners, spray with non-stick cooking spray. Otherwise they will stick to the liners due to the lack of oil in the batter. I use parchment baking cups and they work perfectly!
  • This recipe makes 14 muffins, so if you have a second muffin tin - line it with 2 more liners.
  • In a large bowl, combine banana, sugar, yogurt, vanilla extract and eggs. Mix until bananas have been fully mashed.
  • In a separate bowl, combing remaining dry ingredients - oat flour, ww pastry flour, baking soda, baking powder, cinnamon and salt.
  • Slowly add the dry mixture into the wet mixture, adding 1/2 cup at a time.
  • Using the same measuring cup, add 1/4 cup batter to each muffin cup. Fill the wells 2/3 of the way full.
  • Place the muffins into the oven to bake for 10 minutes. While the muffins are baking, combing ingredients for the streusel topping in a medium-sized mixing bowl.
  • Remove the muffins from the oven, and spoon the mixture over each muffin. Press down firmly, but gently, to coat the entire outside of each muffin. It will seem like you have a lot of filling, but if you press down and cover the entire topping of each muffin, you will have a perfectly crunchy 'mile-high' topping.
  • Place back into the oven to bake for 10-15 minutes, checking at 10 minutes with a toothpick. Toothpick should remove clean from the center.
  • Garnish with either powdered sugar or sweetened condensed milk. Or both!


Can be frozen and warmed in the microwave next day for 10-15 seconds max.


Serving: 1muffin | Calories: 246kcal | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 216mg | Potassium: 245mg | Fiber: 3g | Sugar: 16g | Vitamin A: 250IU | Vitamin C: 1.5mg | Calcium: 66mg | Iron: 1.3mg