Moist Banana Muffin Tops
Soft, moist, and topped with chocolate chips, these banana muffin tops are a sweet treat for breakfast or snack time!
Equipment
- Muffin top pan, jumbo, or standard muffin tin
- Nonstick cooking spray
- Large mixing bowl
- medium mixing bowl
- Immersion blender
- Wire rack
- Measuring cups and spoons
Ingredients
- 1 ripe banana
- 58 g nondairy semisweet chocolate chips
- 60 ml canola oil
- 93 g finely shredded coconut
- 120 g whole wheat pastry flour
- 120 g raw sugar
- 59 g quick-cooking oats
- 44 g blackstrap or regular molasses
- 45 ml almond or other nondairy milk
- 1 tsp pure vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat the muffin tin or muffin top pan with nonstick spray.
- In a large bowl, mix the shredded coconut, oats, flour, baking powder, baking soda, and salt.
- In a medium bowl, use an immersion blender to purée the banana, oil, sugar, molasses, milk, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients, mixing gently to avoid overmixing.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 16 to 20 minutes or until firm, golden brown, and a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes before transferring the muffins to a wire rack.
Notes & Wine Advice
Wine Advice:
Pair with a creamy dessert wine like a late-harvest Riesling for a decadent finish.
Pair with a creamy dessert wine like a late-harvest Riesling for a decadent finish.
Nutrition values
Calories: 180 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 8 g | Sugar: 12 g