The muffin top is the best part of the muffin, so why not make just that!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Ingredients
Dry Ingredients
2-1/4cupsOat Flour*Optional: can use 2 cups Oat Flour + ¼ cup ground flax seed OR shredded coconut if desired instead
1/8cupKrisdaStevia sweetener for baking
1tspBaking Powder
½tspBaking Soda
½tspSalt
½tspGround Cinnamon
½cupDatespitted and chopped (about 11)
½cupWalnuts
Wet Ingredients
4Ripe Bananasmashed
2Eggs
1/4cupUnsweetened Apple Sauce
3TbspCoconut Oilliquefied in microwave
1/4cupMilk or Unsweetened Almond MilkCan also use vanilla flavored almond milk to add some vanilla flavour or even chocolate almond milk.
Instructions
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.
Notes
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