Print
How to Make Banana Muffin Tops (V, GF): this moist vegan muffin top recipe is easy & healthy! Learn how to make banana muffin tops – gluten-free & dairy-free! #Banana #Muffin #Vegan #GlutenFree | Recipe at BeamingBaker.com

How to Make Banana Muffin Tops (Healthy) – Easy Gluten Free Vegan Recipe!


  • Author: Demeter | Beaming Baker
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 29 medium muffin tops or 20 large muffin tops 1x

Description

How to Make Banana Muffin Tops (V, GF): this moist vegan muffin top recipe is easy & healthy! Learn how to make banana muffin tops – gluten-free & dairy-free! Refined Sugar-Free.


Scale

Ingredients

Wet Ingredients

  • 3 medium, very ripe bananas (1 cup + 2 tablespoons, mashed)
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

Add-ins

Optional Topping


Instructions

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  2. Peel bananas and add to a large mixing bowl. Using a sturdy whisk, fork or pastry cutter, mash bananas until smooth. Add coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in vegan chocolate chips.
  4. Using a cookie scoop, scoop and drop balls of thick batter onto the prepared baking sheet, spaced evenly apart. I used 3 tablespoons of batter for the tops. Tops will expand and spread just a bit. Optionally, dot each muffin top with chocolate chips. Give the pan a few taps to help lightly flatten the tops.
  5. For smaller tops, bake for 13-18 minutes. My smaller tops took 15 minutes. For larger tops, bake for 15-20 minutes. My larger tops took 17 minutes.
  6. Allow tops to cool on the cookie sheet for about 10 minutes (on a cooling rack). Using a heatproof spatula, transfer tops directly to a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

    Adapted from my Best Moist Chocolate Chip Banana Bread.

    Try my favorite Gluten Free Vegan Banana Recipes: Banana Chocolate Chip Breakfast Bars, Peanut Butter Banana Breakfast Cookies, Banana Bread Coffee Cake.


Notes

– Storage notes: Store in an airtight container for up to 1 week.
– Freezing instructions: store in a freezer-friendly container or bag for 1-2 months. Allow to thaw at room temperature for about 30 minutes, or heat in the microwave in 10-second increments until just warm.
– Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 29 servings per recipe, without the optional chocolate chip topping.

  • Category: Healthy Breakfast, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free

Nutrition

  • Serving Size: 1 medium muffin top
  • Calories: 122
  • Sugar: 7g
  • Sodium: 20mg
  • Fat: 7g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg
Recipe Card powered by