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Banana Maple Muffin Tops

Are you ready to elevate your breakfast game with a delightful twist on classic muffins? Look no further than our irresistible Banana Walnut Muffin Tops – the perfect combination of sweet bananas, crunchy walnuts, and a decadent maple glaze. In this blog post, we’ll walk you through the easy steps to create these mouthwatering treats that are sure to become a favorite in your household.

Gluten and Dairy Free Banana Maple Muffin Tops

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.

Ingredients

Say goodbye to boring banana bread and say hello to a new breakfast favorite! When those overripe bananas beckon, whip up a batch of our irresistible Banana Maple Muffin Tops. Made with wholesome ingredients you likely have on hand, these delightful treats perfectly blend the natural sweetness of bananas with the rich flavor of maple. Elevate your morning routine with a delicious twist on classic banana baking, all while keeping it gluten and dairy-free.

  • 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.
  • Butter – Use your favorite variety. Adds richness and moisture to the batter.
  • Sugar
  • 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.
  • Egg
  • 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

Discover the ultimate indulgence with our crave-worthy muffin tops – the pinnacle of muffin perfection! With their irresistible combination of tender crumb and delightful crispness, these sweet treats are sure to satisfy your cravings. Plus, they’re incredibly easy to make, ensuring that you can enjoy homemade deliciousness without the hassle. Elevate your baking game and treat yourself to the best part of the muffin experience!

Time needed: 1 hour and 20 minutes

The hardest part of making these banana top muffins is waiting for them to cool!

  1. Preheat and Prepare:

    Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside for later use.

  2. Mix Wet Ingredients:

    In a mixing bowl, combine the sugar, butter, and vanilla extract. Beat on high for 5 minutes until the mixture becomes light, fluffy, and lighter in color.

  3. Incorporate Bananas and More:

    Add the mashed bananas, sour cream, and egg to the mixture. Mix until just combined.

  4. Add Dry Ingredients:

    Gradually add the dry ingredients – baking soda, baking powder, gluten-free flour, and kosher salt. Mix until just combined, being careful not to overmix.

  5. Fold in Walnuts:

    Gently fold in the chopped walnuts until evenly distributed throughout the batter.

  6. Portion and Bake:

    Use a 1 1/2″-2″ scoop to portion out the muffin tops onto the prepared baking sheet. Bake for 11-13 minutes until the muffin tops puff up and turn a light golden color.

  7. Cool and Glaze:

    Allow the muffin tops to cool completely on a wire rack. Meanwhile, prepare the maple glaze by mixing together powdered sugar and maple syrup until smooth and silky. Drizzle the glaze over the cooled muffin tops.

  8. Enjoy:

    Once glazed, these Banana Walnut Muffin Tops are ready to be enjoyed! Serve them alongside your morning coffee or as a delightful snack any time of the day.

Substitutions

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.

Storage

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. 

How to Measure Bananas

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.

With their irresistible combination of flavors and textures, these Banana Walnut Muffin Tops are sure to become a staple in your baking repertoire. Whether you’re treating yourself to a cozy breakfast at home or sharing them with family and friends, these muffin tops are guaranteed to impress.

So, what are you waiting for? Get baking and experience the joy of homemade goodness with our Banana Walnut Muffin Tops today!

Gluten and Dairy Free Banana Maple Muffin Tops

Banana Maple Muffin Tops

Tender, moist, lightly sweet banana walnut muffins are drizzled in a sweet maple glaze. Perfect for breakfast on the go or a sweet treat just because.
Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 13 minutes
Cooling Time: 1 hour
Servings: 12

Equipment

  • 1 mixing bowl and mixer
  • 1 Baking Sheet
  • Parchment paper
  • 1 1 1/2"-2" scoop

Ingredients

Banana Walnut Muffin Tops

  • 1 cup ripe mashed bananas
  • 1/2 cup walnuts, chopped, plus extra for garnish
  • 1/2 cup 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 sour cream

Maple Glaze

  • 1 1/2 cups powdered sugar
  • 2 tbsp maple syrup

Instructions

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!

Maple Glaze

  • Mix together the powdered sugar and maple syrup until smooth and silky.

Video

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