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| Muffin tops make a great breakfast or snack. Follow Foods For Long Life on Facebook, Pinterest and IG |
Yes, we're still baking! You see, there was one overripe banana and a brand new muffin top pan that my friend Margarite introduced me to. Doug's vegan banana walnut bread is always amazing so we cut the ingredients in half (since muffin tops are smaller than muffins), added blueberries, and made these little gems. For more of a dessert muffin top, you can trade the blueberries for dark chocolate chips.
(Hey kids and dads, these would be a great treat for mom for Mother's day breakfast. They would be delightful with a mimosa!)
I heard about muffin tops last year when my sister-in-law Patti introduced me to ones made with zucchini but I didn't realize they actually had special pans for these things. But Margarite, who has every kitchen gadget known to man, of course had one. She uses it to make these delicious grain free muffins, which I will share with you at a later date, but after seeing this cool new pan, I had so many things I wanted to make in it. My first idea was to make corn muffins. Great idea but for some reason they came out like hockey pucks. I'll have to work on that one a bit more. But these banana muffin tops came out great!
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| Wilton Muffin Top pan |
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Banana Muffin Tops with Blueberries and Walnuts
Vegan, Dairy and Gluten Free
[makes 12 muffin tops]
REQUIREMENTS
Muffin Top Pan
Electric hand beater
INGREDIENTS
1 tablespoon ground flaxseeds
3 tablespoons water
2 1/2 tablespoon extra virgin olive oil plus some for pan
2 tablespoons sugar
2 1/2 tablespoons applesauce
1 very ripe banana, mashed
1 teaspoon vanilla
1 cup Bob's Red Mill 1:1 gluten free baking flour
1/2 teaspoon stevia powder
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup fresh blueberries
1/3 cup chopped walnuts
DIRECTIONS
Preheat the oven to 350 degrees F. Grease the pan with cooking spray, olive oil, non-dairy butter or coconut oil.
Make the flax egg. Combine the ground flax seeds and water in a small bowl. Beat vigorously with a fork until gooey. After a minute or so, beat again. Set aside.
In a small mixing bowl, combine the flour, stevia powder, salt, baking powder, and baking soda. Mix well and set aside.
In a larger mixing bowl, combine the oil, sugar, applesauce, mashed banana, and vanilla. Beat with an electric beater until well blended.
Beat in the flax egg.
Add the flour mixture and beat until incorporated.
Using a spatula, fold in the blueberries and the walnuts.
Scoop the mixture into the prepared muffin top pan. Bake in the oven for 17 to 20 minutes or until a toothpick inserted into the center of the cake comes out clean and the tops are slightly browned.
Cool the pan on a rack for 5 to 10 minutes and serve warm with vegan cream cheese.
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| Before baking |
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| We baked ours for about 18 minutes |
Happy Mother's Day to all you moms out there!
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