Banana Muffin Tops
Soft, moist, and slightly sweet, these Banana Muffin Tops are a delightful treat for breakfast or as a snack, featuring coconut, oats, and chocolate chips.
Equipment
- Muffin top pan, jumbo muffin tin, or standard muffin tin
- Nonstick cooking spray
- Immersion blender or standard blender
- Cooling rack
Ingredients
- 1 cup 93 g finely shredded coconut
- ¾ cup 59 g quick-cooking oats
- 1 cup 120 g whole wheat pastry flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup 60 ml canola oil
- ½ cup plus 2 tbsp 120 g raw sugar
- 2 tbsp 44 g blackstrap or regular molasses
- 1 ripe banana
- 3 tbsp 45 ml almond or other nondairy milk
- 1 tsp pure vanilla extract
- ½ cup 58 g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat your chosen muffin tin or pan with nonstick cooking spray.
- In a large bowl, mix the coconut, oats, flour, baking powder, baking soda, and salt.
- In a medium bowl, blend the oil, raw sugar, molasses, banana, nondairy milk, and vanilla extract with an immersion blender until smooth.
- Gently fold the wet ingredients into the dry mixture.
- Be careful not to overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 16–20 minutes, or until the muffins are firm, golden brown, and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Yield:
- 6 muffin tops, 6 jumbo muffins, or 12 standard muffins
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy warm with a drizzle of maple syrup or alongside your morning coffee.
Wine Advice:
Not applicable; best paired with tea or coffee.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 6 g | Fiber: 2 g | Sugar: 10 g | Salt: 0.1 mg
