Muffin Tops - the BEST Part of the Muffin

12 Muffin tops
40 min

Muffin tops are our favourite way of using up over ripe bananas. Who doesn’t love the crunchy goodness of the top of the muffin? As far as I’m concerned, that’s the best part of a muffin!


If you have a muffin top pan you can recreate these tasty treats. These pans are handy for sweet as well as savoury as this latke recipe will attest.

This recipe calls for all ingredients to be at room temperature, but I often forget to take out the eggs in advance. If you’re like me, add the eggs to a bowl of warm water until they are no longer chilled and you’ll be good to go.

Those two bananas on the right are perfect for this recipe, but you’ll need 4 like this!

After preparing the tins, mix all the dry ingredients in a bowl.

Set aside a few tablespoons of the dry mixture and use on the chopping board so the dates won’t stick. Chop dates and chop walnuts and set aside.

Once the wet and dry ingredients are mixed, use a large spoon (or ice cream scoop) to transfer the mixture into your muffin top tins or fill prepared muffin liners ¾ full for muffins.

For muffin tops, you only need to bake 30 minutes. However, if making muffins, increase cooking time to 40 – 45 minutes.

While still warm, I slather one with butter. I’m actually too busy scarfing one now to stage a prettier picture lol!

After cooling, these can be stored in the freezer in Ziploc bags or containers. I put a piece of waxed paper on the bottom and in between each muffin top so they don’t freeze to each other.


If you love banana muffins, try these banana coconut muffins too.


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Muffin Tops - the BEST Part of the Muffin
Recipe details
  • 12  Muffin tops
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
Dry Ingredients
  • 2-1/4 cups Oat Flour can use 2 cups Oat Flour + 1/4 cup ground flax seed if desired
  • 1/8 cup Krisda Stevia sweetener for baking
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup Dates pitted and chopped (about 7) *
  • 1/2 cup Walnuts
Wet Ingredients
  • 4 Ripe Bananas mashed
  • 2 Eggs
  • 1/4 cup Unsweetened Apple Sauce
  • 3 Tbsp Coconut Oil liquefied in microwave
  • 1/4 cup Milk or Unsweetened Almond Milk (can also use vanilla flavored almond milk to add some vanilla flavour.
Instructions

Preheat oven to 350 degrees F.
No need to prepare the muffin top pan if it is non-stick (otherwise, grease and flour). If making these as regular muffins, put muffin liners into each compartment of the pan.
In a large bowl, mix together the oat flour, ground flax seed (if using), baking powder, baking soda, salt and cinnamon.
Add a few tablespoons of the dry mixture (or additional flour) to a chopping board so the dates won’t stick. Chop dates, then chop walnuts and set aside.
In a separate bowl, gather the liquid ingredients:  mashed bananas,  eggs, apple sauce, liquified coconut oil and milk. Stir together until the mixture is just combined and smooth.
Add your dry ingredients into your wet ingredients and mix until everything is combined – but don’t over mix. Then fold in your dates and walnuts until combined.
Using a large spoon, scoop the mixture into your muffin top tins or fill prepared muffin liners ¾ full, if making muffins.
Bake for 30 minutes or until fully cooked through. If making muffins, increase cooking time to 40 – 45 minutes.
Allow to cool. These can be stored in the freezer in Ziploc containers. I put a piece of waxed paper on the bottom and in between each muffin top so they don’t freeze to each other. In the morning, I pop it into a toaster oven for 8 minutes at 350 degrees and slather it with some goat milk butter.
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