Banana Muffin Tops
Our favorite part of a muffin has always been the muffin top. The round crispy and fluffy top that pops up over the muffin liner. 🤩
This is the perfect marriage between cookies, banana bread, and muffins. This treat has the fluffiness of banana bread and the crispiness of a cookie. Perfect as a quick breakfast or an afternoon snack.
key tips
Refrigerate. To get the perfect muffin tops, refrigerate the batter before scooping it onto a lined baking tray. This allows the batter to become more firm and hold its shape, creating the perfect muffin tops!
Extra ripe bananas. Similar to banana bread, the key to having a sweeter muffin top is by using more ripe bananas. We like to use bananas that are almost covered in brown.
Almond flour. We like to use a blend of almond and all-purpose flour. The almond flour helps give the muffin tops their unique texture.
Serving Size: 12 muffins
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Description
Muffin meets cookie meets banana bread 🍌💛 Our favorite part of a muffin has always been the muffin top. The round crispy and fluffy top that pops up over the muffin liner. 🤩
Ingredients:
1 banana
½ cup maple syrup
½ cup plant mylk
1 tsp vanilla extract
½ cup almond flour
1 tsp baking powder
½ cup all-purpose flour
pinch of salt
½ cup sliced almonds
½ cup chocolate chips
Instructions:
Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat.
In a large bowl mash a ripe banana, then add maple syrup, plant mylk, and vanilla extract. Mix the ingredients till everything is well combined.
In a medium bowl, mix your dry ingredients: almond flour, baking powder, all-purpose flour, and salt.
Add the dry mixture to the wet mixture, mix until well combined. Then add in the sliced almonds and chocolate chips and mix well.
Use a large spoon to scoop out the muffin batter onto the baking tray. The batter should be around 3-inches in diameter.
Bake for 10-15 mins, or till golden brown. Once done, cool for a few minutes before enjoying!
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