Banana 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 we’re concerned, that’s the best part of a muffin!
Banana Muffin Tops Pan
If you have a muffin top pan you can recreate these tasty treats (the pan we use is Paderno, which is a Canadian brand but they no longer make it). You can find a similar muffin top pan on Amazon. But you can also bake them as muffins if you don’t have the fancy pan.
These pans are handy for sweet as well as savoury as this latke recipe will attest.
Banana Muffin Tops Ingredients
This recipe calls for all ingredients to be at room temperature, but we 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.
After preparing the tins, mix all the dry ingredients in a bowl. Choose a certified gluten-free oat flour if you need these to be GF like we do.
We usually count out 11 dates, put them into a one cup measure and then fill the rest of the cup with walnuts.
Set aside a few tablespoons of the dry mixture and use on the chopping board so the dates won’t stick. We couldn’t find pitted dates so had to pit these first.
Chop dates and chop walnuts and set aside.
You don’t need any fancy equipment for this banana muffins tops recipe; just mash and mix with a fork. Easy peasy!
We often like to switch up the flavours in this recipe, so we added chocolate almond milk below. Chocolate and banana are a great combination! For this particular batch, we also added coconut to the dry ingredients. Feel free to make this recipe your own!
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 around 25 minutes, depending on your oven. However, if making muffins, increase cooking time to 40 – 45 minutes.
While still warm, we slather one with butter. Actually, we too busy scarfing these now to stage a prettier picture lol!
But we bake these often, so here you go:
Let these cool completely before you freeze them (if you don’t eat them all first)!
Freeze Banana Muffin Tops
Like a certain Swedish company, flat pack is king. After cooling, these can be easily be stored in the freezer in Ziploc bags or containers. Since they’re perfectly flat, banana muffin tops don’t take up as much room. You can put a piece of waxed paper in between each one so they don’t freeze to each other.
Our recipe category, The Unknown Chef, can be found here.
Pin Banana Muffin Tops
Banana Muffin Top Recipe
Get the printable recipe below:
Banana Muffin Tops
- 2-1/4 cups Oat Flour* Optional: can use 2 cups Oat Flour + ¼ cup ground flax seed OR shredded coconut if desired instead
- 1/8 cup Krisda Stevia sweetener for baking
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ tsp Ground Cinnamon
- ½ cup Dates pitted and chopped (about 11)
- ½ cup Walnuts
- 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 or even chocolate almond milk.
- Preheat oven to 350 degrees F.
- If the pan is non-stick I still find it necessary to grease and flour first. 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.