Banana Bliss Coffee Cake Muffins – A Sweet, Crumbly Delight!

Moist, Sweet, and Crumbly – These Banana Bliss Coffee Cake Muffins Are Pure Morning Magic!

Banana Bliss Coffee Cake Muffins – A Sweet, Crumbly Delight!

There’s nothing better than a warm, fresh-from-the-oven muffin to start the weekend right, and in our home, muffins are a go-to for cozy breakfasts. These Banana Bliss Coffee Cake Muffins bring together the best of two favorites: the soft, moist goodness of banana bread and the buttery, cinnamon-strewn crumble of a classic coffee cake. With layers of cinnamon sugar nestled inside and a golden, crunchy topping, each bite is the perfect balance of sweetness and warmth.

One of the best things about this recipe is its versatility—these muffins are just as delightful with your morning coffee as they are for an afternoon snack. Whether you’re enjoying a slow weekend breakfast or grabbing something quick on the go, they fit the bill. Plus, they’re made in one bowl, which means less cleanup and more time to enjoy every last crumb.

If you have a ripe banana sitting on your counter, this is the perfect excuse to put it to good use! The combination of Greek yogurt, brown sugar, and vanilla keeps them extra soft, while the cinnamon sugar layer adds a cozy, bakery-style touch. So, why not whip up a batch this weekend? Trust me—these won’t last long!

Enjoy!

What Ingredients do I need?

Dairy

• Unsalted butter
• Greek yogurt
• Egg

Produce

• Very ripe banana

Baking & Pantry Staples

• All-purpose flour
• Brown sugar
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Vanilla extract or vanilla bean powder
• Oats

Oils & Liquids

• Canola oil
• Milk (optional)

Substitutions and Variations

Substitutions

• Greek yogurt → Sour cream or plain regular yogurt (for similar moisture & tang)

• Milk (if needed) → Almond milk, oat milk, or non-dairy creamer (even vanilla flavored)

• All-purpose flour → Whole wheat flour (for a heartier texture) I would substitute 3/4 cup whole wheat and 3/4 cup all purpose.

Variations

• Chocolate Chip Banana Coffee Cake Muffins:  Stir ½ cup chocolate chips into the batter for a rich, melty twist.  Use mini chocolate chips for better distribution in each bite.

• Nutty Banana Crunch Muffins:  Add ½ cup chopped walnuts or pecans to the batter for extra texture.  Sprinkle chopped nuts over the crumble topping for a toasty finish.

• Blueberry Banana Coffee Cake Muffins:  Gently fold in ½ cup fresh or frozen blueberries for a fruity burst.  Toss blueberries in a little flour before adding to prevent sinking.

• Coconut Banana Muffins:  Add ¼ cup shredded coconut to the batter for a tropical touch.  Top with a sprinkle of toasted coconut flakes before baking.

Kitchen Tips and Notes

• Use Overripe Bananas – The riper, the better! Dark brown or spotty bananas will give you the sweetest, most flavorful muffins.

• Layer for Best Flavor – When adding the cinnamon sugar layer, spread it evenly between the batter layers so every bite gets that sweet, spiced goodness.

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

• Use Cold Butter for Streusel: Cold butter creates the crumbly texture in the streusel topping. If the butter gets too soft, pop it in the fridge for a few minutes before mixing.     

• Storage:  Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

• Freezing Option:  These muffins freeze beautifully. Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in the oven.

   EQUIPMENT YOU MAY NEED   

• Muffin tin (6 well) – To bake the muffins evenly.

• Mixing bowls (small & large) – For the batter, crumble topping, and cinnamon sugar layer.

• Whisk & spatula – To mix wet and dry ingredients.

• Measuring cups & spoons – For precise ingredient amounts.

• cookie scoop – Helps portion out the muffin batter neatly.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Banana Bliss Coffee Cake Muffins

yield:  7-8 muffins

Crumble topping:  

1 1/2 tbsp unsalted butter chilled
1/6 cup all-purpose flour
1 1/2 tbsp brown sugar
1 1/2 tbsp oats

Cinnamon sugar layer:  

1 1/2 tbsp granulated sugar
1/2 tbsp brown sugar
1/4 teaspoon ground cinnamon

Muffins:
1 large very ripe banana, mashed

1 large egg

1/4 cup Greek yogurt

1/4 cup canola oil

1 1/2 teaspoon vanilla extract or vanilla bean powder

1 & 1/2 cups all-purpose flour

2 teaspoons baking powder
½ teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup granulated sugar
splash of milk

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. (if you end up with extra batter you may need another muffin tin)

In a small bowl add the crumble topping ingredients (flour, brown sugar, and oats).  Add in the butter.  Using your fingers, gently pinch and rub the butter into the dry ingredients. The motion should be similar to snapping your fingers or crumbling sand between your hands. Keep working until the mixture resembles coarse crumbs or wet sand with small, pea-sized pieces of butter scattered throughout.

In another small bowl make the cinnamon sugar layer, but whisking together the regular sugar, brown sugar, and cinnamon.  Set aside.

Add the mashed banana, yogurt, egg, oil, and vanilla extract, or powder if using, to a large mixing bowl and whisk together.  Add the flour, brown sugar, granulated sugar, baking powder, baking soda, salt.  Stir just until combined. Do not over mix. If your batters seems very thick or a little dry add a splash of milk at this point and stir just until combined.   

Using an cookie or ice cream scoop, add a small amount of batter to the muffin tins about 1/2 way up.  Sprinkle the cinnamon sugar mixture over the batter, then add more batter over the sugar, all the way to the top of the muffin tin.  Generously add the crumble topping to the batter for each muffin.  Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove and serve the muffins warm or at room temperature.

Vibrant Lime-Steak & Bean Salad Burritos - A Fresh & Healthy Dinner in Minutes!

Fresh, zesty, and packed with vibrant flavors—these Lime-Steak & Bean Salad Burritos are the perfect balance of hearty and healthy, ready in minutes!

Vibrant Lime-Steak & Bean Salad Burritos - A Fresh & Healthy Dinner in Minutes!

Looking for a fresh, flavorful, and satisfying meal that comes together in just 30 minutes? These Vibrant Lime-Steak & Bean Salad Burritos are the perfect solution for a quick and easy weeknight dinner! Juicy grilled flank steak, crisp bell peppers, tender kidney beans, and sweet cherry tomatoes are tossed in a zesty lime dressing with a hint of heat from green Tabasco sauce. Wrapped in warm, soft tortillas, every bite is bursting with bold flavors and wholesome ingredients.

This recipe is a fantastic option for spring and summer when you're craving something light yet filling. The fresh, citrusy notes from the lime dressing pair beautifully with the smoky, tender steak, while the crunchy veggies create the perfect balance of textures. Whether you’re serving this for a casual family dinner, meal prepping for the week, or hosting a relaxed gathering with friends, these burritos are sure to impress.

Not only is this dish packed with protein and nutrients, but it’s also incredibly customizable—swap the steak for grilled chicken, add black beans instead of kidney beans, or throw in some crumbled queso fresco for an extra punch of flavor. However you make them, these burritos are guaranteed to be a hit any night of the week!

Enjoy!

What Ingredients do I need?

Protein:

• Flank steak - or use sirloin, or even thick sliced deli roast beef or London broil will work!

Vegetables:

• Baby spinach
• Red bell pepper
• Yellow bell pepper
• Cherry tomatoes
• Limes

Pantry Staples:

• Olive oil
• Kidney beans
• Flour tortillas

Seasonings & Flavor Boosters:

• Green Tabasco sauce
• Salt

Substitutions and Variations

Substitutions

• Beef - Swap flank steak for grilled chicken, shrimp, or tofu for a different protein option.

• Beans - Use black beans or pinto beans instead of kidney beans for variety.

• Bell Peppers - use cucumber, shredded carrots, or red onion for extra crunch.

• Cheese - Add crumbled queso fresco, feta, or shredded cheese for extra creaminess.

Variations

• Southwest Steak & Bean Salad Bowl:  Skip the tortillas and serve the steak and bean salad over a bed of cilantro-lime rice, quinoa, or cauliflower rice for a hearty, grain-based bowl. Top with cotija cheese, pickled onions, and a drizzle of chipotle crema for extra flavor.

• Spicy Chipotle Steak Burritos:  Swap the green Tabasco sauce for chipotle sauce or adobo sauce from canned chipotle peppers. Add black beans, roasted corn, and shredded pepper jack cheese for a smoky, spicy kick.

• Mediterranean Steak Wraps:  Give the burritos a Mediterranean twist by swapping kidney beans for chickpeas and adding crumbled feta, diced cucumbers, kalamata olives, and a garlicky yogurt sauce inside a warm pita or lavash wrap.

Kitchen Tips and Notes

• Marinate for More Flavor – If time allows, marinate the steak in the lime juice, olive oil, and Tabasco mix for 30 minutes to an hour before grilling. This enhances flavor and keeps the steak tender.

• Slice Against the Grain – When slicing the cooked steak, cut against the grain to ensure each bite is tender and not chewy.

• Warm the Tortillas – Lightly warming the tortillas on a skillet or directly over a gas flame for a few seconds per side makes them more pliable and enhances the flavor.

• Perfect for Gatherings – Set up a DIY burrito bar with extra toppings like shredded cheese, salsa, guacamole, and hot sauce so everyone can customize their burrito.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Vibrant Lime-Steak & Bean Salad Burritos 

serves 4

1/3 cup olive oil
1 teaspoon lime zest from 1 fresh lime
3 Tablespoons lime juice (1-2 limes)
2 Teaspoons green Tabasco sauce
6 cups baby spinach
1 flank steak, grilled and sliced against the grain in to 1/2" slices
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 1/2 cups cherry tomatoes, halved (yellow or red)
1/2 cup kidney beans, drained and rinsed
8 soft taco sized flour tortillas
Lime wedges

In a large blow add oil, zest, lime juice, Tabasco and pinch of salt.  Whisk together.  Add the spinach, cooked and sliced beef, bell pepper slices, tomatoes, and beans.  Toss to coat in the dressing.

Heat tortillas on the stove or in a microwave.  Divide beef mixture among tortillas.  Serve with lime wedges.

                                                                                                                                                                                                                                                                                                

The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

Wholesome, Hearty, and Ready in 30 Minutes – The Ultimate Comfort Soup!

The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

There’s nothing quite like a warm, comforting bowl of chicken and rice soup to chase away the winter blahs, soothe you when you’re feeling under the weather, or simply wrap you up like a big, cozy hug. This Instant Pot Chicken & Rice Soup is the ultimate comfort food—hearty, nourishing, and packed with tender chicken, wholesome vegetables, and perfectly cooked rice in a flavorful broth. It’s the kind of meal that warms you from the inside out, making it a go-to recipe for chilly nights, sick days, or whenever you need a little extra TLC. Plus, it’s kid-friendly and picky-eater approved, with familiar flavors that the whole family will love.

The best part? This one-pot wonder comes together in just 30 minutes thanks to the magic of the Instant Pot. No standing over the stove, no long simmering time—just quick, easy, and delicious every single time. Whether you're meal-prepping for the week, feeding a crowd, or making a batch for a friend or neighbor in need of a pick-me-up, this soup is a simple yet heartfelt way to show you care. Serve it with warm bread or a side salad, and you’ve got a meal that’s as satisfying as it is effortless!

Tip:  If you don't already own an Instant Pot Multicooker now is the time to snatch up a great deal!  Amazon's Spring Sale is happening until 3/31 and they have an Instant Pot Duo 7-in-1 Multicooker at 30% off.  This is a great price for an appliance that you will use all the time for soups, stews, rice, yogurt, chili, chicken, grains, even cheesecake!

Enjoy!

What Ingredients do I need?

Produce:

• Celery
• Carrots
• Yellow onion
• Garlic
• Fresh parsley

Pantry Staples:

• Low-sodium chicken broth (or Better Than Bouillon)
• Long-grain white rice
• Dried thyme
• Salt
• Black pepper
• Canola oil

Protein:

• Cooked chicken (shredded or diced)

Substitutions and Variations

Substitutions

• No celery? → Use extra carrots or add bell peppers for a slight sweetness.

• No yellow onion? → Swap with white onion, shallots, or leeks for a milder flavor.

• No fresh garlic? → Use ½ teaspoon garlic powder per clove as a substitute.

• No white rice? → Use brown rice (increase pressure cook time to 20 minutes) or quinoa (same cook time as white rice).

• No cooked chicken? → Use raw chicken breasts or thighs, shred after pressure cooking. (see kitchen tips below)

Variations

• Creamy Chicken & Rice Soup:  Stir in ½ cup heavy cream, half-and-half, or coconut milk after cooking for a rich, creamy texture.  Add ½ cup grated Parmesan for extra depth of flavor.

• Lemon Herb Chicken & Rice Soup:  Add juice and zest of 1 lemon after cooking for a bright, fresh twist.  Stir in extra fresh herbs like dill or basil for more flavor.

• Mexican-Inspired Chicken & Rice Soup:  Swap thyme for cumin and chili powder for a Tex-Mex kick.  Add a can of fire-roasted tomatoes and black beans before cooking.  Top with avocado, lime juice, and cilantro before serving.

• Italian-Style Chicken & Rice Soup:  Use Italian seasoning instead of thyme for a Mediterranean flavor.  Stir in chopped spinach or kale at the end for extra greens.  Sprinkle with Parmesan and red pepper flakes before serving.

• Asian-Inspired Ginger Chicken & Rice Soup:  Replace thyme with grated ginger and a splash of soy sauce for an umami boost.  Add sliced mushrooms or bok choy before pressure cooking.  Finish with sriracha and green onions for a little heat.

• Hearty Vegetable Chicken & Rice Soup:  Increase the veggies by adding zucchini, green beans, or peas.  Stir in a can of diced tomatoes for extra texture and flavor.

Kitchen Tips and Notes

• Sauté for extra flavor: Let the veggies develop a little color before adding broth—it deepens the flavor!

• Use rotisserie chicken for convenience: A great shortcut if you don’t have pre-cooked chicken on hand.

• Too thick? Just add more broth or a splash of water when reheating.

• Using raw chicken instead? Add whole raw chicken breasts or thighs before pressure cooking. Adjust cooking time to 13 minutes.  After cooking, shred and stir back in.

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 3 months (but note that the rice may absorb liquid and soften).

• Reheating Tip: Add extra broth when reheating, as the rice will soak up liquid over time.

    EQUIPMENT YOU MAY NEED    

(All Featured in Amazon's Spring Sale!!)

✔ Instant Pot (or any electric pressure cooker) – The key to quick and easy cooking.
✔ Cutting board & sharp knife – For chopping vegetables and shredding chicken.
✔ Wooden spoon or spatula – For sautéing veggies.
✔ Measuring cups & spoons – To measure broth, rice, and seasonings.
✔ Ladle – For serving the soup.
✔ Tongs (if using raw chicken) – To remove and shred chicken if cooking it in the Instant Pot.
✔ Airtight containers – For leftovers and meal prep storage.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

The Best Instant Pot Chicken & Rice Soup 

serves 8

3 tablespoon canola oil
4 stalks celery, chopped
3 large carrots, chopped
½ cup yellow onion, diced
4-5 cloves garlic, minced
12 cups low sodium chicken broth (I used Better than Bullion)
1 ½ cup long grain white rice, uncooked
3 tablespoon fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
3 cups cooked chicken, shredded or diced

Set the pressure cooker to sauté and add the oil.  Allow to heat and then add the carrots, celery, and onion. Sauté 2-3 minutes to develop a little color.  Add the garlic and sauté 30 seconds more.

Turn off the sauté button, then add the chicken broth, rice, parsley, thyme, salt, and pepper.  Lock the lid in place and turn the valve to sealed.  Set to pressure cook on high for 4 minutes.

Allow the pressure to naturally release for 10 minutes, then quickly release remaining pressure. Remove the lid, add the cooked chicken. Taste and season with additional salt and pepper if desired.  Serve.