Get the pot of coffee brewing and bake up the perfect fall treat. Gluten and Dairy Free Banana Maple Muffin Tops are a sweet way to start the day.
When it comes to breakfast, there’s something about a sweet treat that just makes it feel a little more special, like Gluten and Dairy Free S’mores Cinnamon Rolls. These fun fall inspired muffin tops are perfect for a weekend brunch or to make for the week ahad.
Next time you have those too ripe bananas that need to be used, skip the banana bread and make Gluten and Dairy Free Banana Maple Muffin Tops. These combine sweet bananas with pantry ingredients you probably already have.
- Bananas – Adds both the natural sweetness of bananas to these fun muffin tops while also keeping the batter tender and moist.
- Walnuts – Adds crunch to every bite.
- Dairy Free Butter – Use your favorite variety. Adds richness and moisture to the batter.
- Vanilla Extract – The higher the quality the vanilla, the more flavor it will impart.
- Baking Soda
- Baking Powder
- Gluten Free Flour – Bob’s Red Mill 1 to 1 Gluten Free Baking Flour is my go to flour for both sweet and savory dishes. It measures the same as traditional flour without needing any additional starches.
- Salt – Enhances all of the flavors of the other ingredients.
- Dairy Free Sour Cream – Adds both tang and moisture to these banana muffins.
- Powdered Sugar – Creates the perfect glaze to drizzle.
- Maple Syrup – Combined with the powdered sugar, this creates the perfect sweet glaze to adorn these muffins.
How to Make Gluten and Dairy Free Banana Maple Muffin Tops
It’s no secret that the best part of a muffin is the top that not only packs all of the toppings but has that perfect texture of tender crumb with slightly crisp areas. These fun sweet treats are not only delicious, but they’re also easy to make as well!
Time needed: 1 hour and 20 minutes
The hardest part of making these banana top muffins is waiting for them to cool!
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Batter Up
Add butter, sugar, and vanilla to a mixer and beat on high for five minutes until the butter is light and fluffy. Add the banana, egg, and sour cream and mix until smooth. Finally add the dry ingredients and mix until just combined, careful not to overmix. Fold in the walnuts.
Use a 1 1/2″-2″ scoop to portion out the muffin tops. Allow them to bake for 11-13 minutes. They will puff up and have a light golden color. Let them cool completely before glazing.
- Finishing Touch
Mix together the ingredients for the maple glaze until smooth. Drizzle over the top of the muffin tops and enjoy!
This recipe is Dairy Free. However, you can substitute the Dairy Free butter and sour cream in this recipe with your favorite full dairy products.
In addition, you can substitute the walnuts in this recipe with pecans or leave them out entirely if there is a nut allergy in the family.
Gluten and Dairy Free Banana Maple Muffin Tops will keep for 3-5 days, if they last that long without getting devoured. Simply keep them stored in an airtight container until ready to serve.
How to Measure Bananas
We’ve all made banana bread or seen recipes that call for half a cup or a cup of bananes. But how much do you actually need when it comes to measuring bananas themselves? When it comes to measuring bananas, a recipe can state whether it’s chopped, or mashed, as in most banana bread recipes. However, they both measure slightly differently! Keep in mind that when addin bananas to a recipe more banana doesn’t equal more flavor. Instead it could leave you with a dense or mushy finished product. Instead, you want to use the ripest bananas possible for the most intense banana flavor.
Here is an easy guide to use the next time you need to measure out fresh banana for a recipe.
- 1/2 banana: 1/3 cup chopped | 1/4 cup mashed
- 1 banana: 2/3 cup chopped | 1/2 cup mashed
- 1-1/2 bananas: 1 cup chopped | 3/4 cup mashed
- 2 bananas: 1-1/3 cups chopped | 1 cup mashed
- 3 bananas: 2 cups chopped | 1-1/2 cups mashed
- 4 bananas: 2-2/3 cups chopped | 2 cups mashed
Top Tip for Gluten and Dairy Free Banana Maple Muffin Tops
Always let your Dairy Free butter sit out and come to room temperature before mixing your batter. This not only will allow it to come together faster without over mixing, but it will also give you a smooth, lump free dough.
If you have bananas that are ripe and need to be used, they can be frozen. This way you can pull them out, let them defrost, and add them to any recipe calling for ripe bananas at any time.
Gluten and Dairy Free Banana Maple Muffin Tops
- 1 mixing bowl and mixer
- 1 Baking Sheet
- Parchment paper
- 1 1 1/2"-2" scoop
Banana Walnut Muffin Tops
- 1 cup ripe mashed bananas
- 1/2 cup walnuts, chopped, plus extra for garnish
- 1/2 cup Dairy Free butter, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2 cups Gluten Free 1.1 flour
- 1/4 tsp kosher salt
- 1 egg
- 1/2 cup Dairy Free sour cream
- 1 1/2 cups powdered sugar
- 2 tbsp maple syrup
Banana Walnut Muffin Tops
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Add the sugar, butter, and vanilla to a mixing bowl and beat on high for 5 minutes. It will be light and fluffy, and lighter in color.
- Add the bananas, sour cream, and egg. Mix until just combined.
- Add the dry ingredients and mix until just combined, careful not to over mix.
- Fold in the walnuts.
- Use a 1 1/2"-2" scoop to portion out the muffin tops onto the prepared baking sheet.
- Bake for 11-13 minutes. The muffin tops will puff up and be a light golden color.
- Allow to cool completely.
- Drizzle with the maple glaze. Enjoy!
- Mix together the powdered sugar and maple syrup until smooth and silky.