Banana Muffin Tops

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!

2 plates of banana muffin tops, one on a checked napkin

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.

Two muffin top tins on stove top

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.

Ingredients for banana muffin tops on wood counter

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.

Two eggs in bowl of warm water

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.

Dry ingredients in white bowl


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.

Date split open on chopping board covered in flour to reveal pit with measuring cup of walnuts in background

Chop dates and chop walnuts and set aside.

Mash Bananas

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!

Fork mashing bananas for banana muffin tops

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).

banana muffin tops in tins ready to go into oven

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.

12 baked banana muffin tops on rack in oven

While still warm, we slather one with butter. Actually, we too busy scarfing these now to stage a prettier picture lol!

Close up of banana muffin tops

But we bake these often, so here you go:

banana muffin tops on a large and small plate with blue check towel under the smaller plate

Let these cool completely before you freeze them (if you don’t eat them all first)!

banana muffin tops on a cooling rack

If you love banana, try this banana coconut muffin recipe too – or other muffin recipes like these carrot cake muffins!

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.

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Pin Banana Muffin Tops

pinnable image for banana muffin tops

Banana Muffin Top Recipe

Get the printable recipe below:

Banana muffin tops on plate with more behind on a cooling rack

Banana Muffin Tops

The muffin top is the best part of the muffin, so why not make just that!
Prep Time 15 minutes
Cook Time 25 minutes


Dry Ingredients

  • 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

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 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.


Cook longer (about 40 minutes) if making traditional muffins
* Choose a certified gluten free flour if you needs these banana top muffins to be gluten free. Oat have a high chance of cross contamination

2 thoughts on “Banana Muffin Tops

    • They are; just had one this morning with coffee lol!

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