Banana-Walnut Coffee Cake Muffin Tops Recipe

Name: Banana-Walnut Coffee Cake Muffin Tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plus 2 tablespoons Silvanas Kitchen Gluten-Free All-Purpose Flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 2 teaspoons instant espresso powder; 1 large egg, at room temperature; 3/4 cup granulated sugar; 2 very ripe bananas, mashed (about 3/4 cup); 3/4 cup chopped walnuts; 1 stick unsalted butter, melted and cooled, plus 1 tablespoon finely diced and chilled; 1 teaspoon pure vanilla extract; 1/4 cup packed light brown sugar

Servings: persons

1 1/2 cups plus 2 tablespoons Silvanas Kitchen Gluten-Free All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons instant espresso powder
1 large egg, at room temperature
3/4 cup granulated sugar
2 very ripe bananas, mashed (about 3/4 cup)
3/4 cup chopped walnuts
1 stick unsalted butter, melted and cooled, plus 1 tablespoon finely diced and chilled
1 teaspoon pure vanilla extract
1/4 cup packed light brown sugar

1
Preheat the oven to 350 and line 2 baking sheets with parchment paper.
2
In a large bowl, whisk the 1 1/2 cups of the flour with the baking powder, salt, cinnamon and espresso powder.
3
In a small bowl, whisk the egg with the granulated sugar, bananas, walnuts, melted butter and vanilla.
4
Using a wooden spoon, stir in the dry ingredients.
5
In a small bowl, using a fork, combine the remaining 2 tablespoons of flour with the brown sugar and the chilled butter cubes until coarse crumbs form.
6
Using a large ice cream scoop, scoop 4 mounds of the batter onto each baking sheet.
7
Sprinkle the batter with the crumbs and bake in the upper and lower thirds of the oven for about 14 minutes, until golden and a toothpick inserted in the center comes out clean; shift the pans from top to bottom and front to back halfway through baking.
8
Let the muffin tops cool slightly before serving.

798

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups plus 2 tablespoons Silvanas Kitchen Gluten-Free All-Purpose Flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Banana-Walnut Coffee Cake Muffin Tops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana-Walnut Coffee Cake Muffin Tops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions