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Banana Coffee Cake Muffins


for 12 muffins

Muffin Batter

  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅓ cup Country Crock® Plant Butter with Avocado Oil, melted
  • 2 large eggs
  • ¾ cup oat milk
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed

Cinnamon Sugar

  • ¼ cup ground cinnamon
  • ¼ cup granulated sugar
  • 2 tablespoons Country Crock® Plant Butter with Avocado Oil, melted

Streusel Topping

  • 1 cup rolled oats
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅓ cup Country Crock® Plant Butter with Avocado Oil, melted


  • ⅓ cup powdered sugar
  • 1 tablespoon Country Crock® Plant Cream

Nutrition Info

  • Calories 355
  • Fat 16g
  • Carbs 49g
  • Fiber 3g
  • Sugar 21g
  • Protein 5g

Estimated values based on one serving size.

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  1. Preheat the oven 375°F (190°C). Line a 12-cup muffin tin with liners.
  2. Make the muffin batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a medium bowl, whisk together the melted Country Crock® Plant Butter with Avocado Oil, eggs, oat milk, and vanilla until smooth.
  4. Whisk the wet ingredients into the dry ingredients until evenly combined, then fold in the mashed bananas with a rubber spatula until incorporated.
  5. Make the cinnamon sugar: In a small bowl, stir together the cinnamon, granulated sugar, and melted Country Crock® Plant Butter with Avocado Oil until a paste forms.
  6. Make the streusel topping: In a medium bowl combine the oats, flour, granulated sugar, cinnamon, nutmeg, and melted Country Crock® Plant Butter with Avocado Oil. Mix with a spatula until crumbles begin to form; the mixture should be slightly dry.
  7. Using an ice cream scoop, scoop the batter into the muffin liners, filling each a little less than halfway. Add a bit of the cinnamon sugar paste to the center of each muffin cup, then top with another small scoop of the batter, filling the liners three-quarters of the way. Evenly divide the streusel topping among the tops of the muffins.
  8. Bake the muffins for 20–25 minutes, or until golden brown. Remove from the oven and let cool for 30 minutes.
  9. Meanwhile, make the icing: In a small bowl, whisk together the powdered sugar and Country Crock® Plant Cream, until loose enough to drizzle but stiff enough to hold its shape once set. Add more Country Crock® Plant Cream or powdered sugar until your desired consistency is reached.
  10. Drizzle the muffins with icing before serving.
  11. Enjoy!
Banana Coffee Cake Muffins