Start your day right with this healthy coffee cake! Perfectly moist, delicious, and guilt-free.

Makes: 8 slices

Serving Size: 1 slice (108g without crumble/119g with crumble)

Prep Time: 15 minutes

Total Time: 60 minutes

Nutrition Facts:  212 calories / 40g carbs / 9g protein / 2.5g fat without crumble and 273 calories / 47g carbs / 9.5g protein / 6g fat with crumble

Ingredients:

• 3 medium bananas (354g)
• 1 cup nonfat plain Greek yogurt (253g)
• ¼ cup honey (85g)
• 2 large eggs (100g)
• 1 teaspoon vanilla extract
• 1 ¾ cup oat flour (210g)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
  
  Optional Crumble:
• 1/4 cup oat flour
• 2 tablespoon honey
• 2 tablespoon butter or coconut oil 
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350 degrees F and grease an 11-inch x 7-inch baking dish or 7-inch cake pan with non-stick cooking spray.
2. In a medium bowl, mash the bananas. Then whisk in the Greek yogurt, honey, eggs, and vanilla extract.
3. In another medium bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
4. Combine the wet and dry ingredients and mix until just combined. Don’t over mix!
5. Pour batter into your baking dish. 
6. To create the crumble, whisk together ¼ cup oat flour and ½ teaspoon cinnamon in a small bowl. Add the 2 tablespoons honey and 2 tablespoons butter and combine until mixture resembles small crumbs. Spread evenly over coffee cake batter.
7. Bake for 35-45 minutes, or until the tops are browned and a toothpick comes out clean. If you are using a round cake pan, it will be closer to the 40-45 minute mark. If you are using a 11×7 baking dish it will be more in the 35 minute range.

Notes:

1. You can substitute oat flour for all-purpose flour.
2. Substitute coconut oil for butter in the crumble as desired. Macros will vary.