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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.
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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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