Muffin tops are always my favorite part of the muffin – Slightly crisp on top and easier to spread with butter or jam. So just make a trayful of tops! You can buy special muffin top pans, or just use a cookie sheet. We’ve kept the recipe small because they are so good fresh from the oven; if you want to double the recipe, extras can be frozen.
1 cup whole wheat flour
1 tablespoon Ener-G Baking Powder or 2 teaspoons regular baking powder
½ teaspoon salt
scant ½ cup Brazil nuts or walnuts
1/2 cup walnuts (This is in addition to above walnut choice.)
½ cup chopped dates
1 medium banana
¼ cup honey
¼ cup or more soy milk (may use water)
Preheat oven to 400ºF and prepare muffin top pan or cookie sheet by coating lightly with oil – or line the cookie sheet with a Bake Magic baking sheet (parchment paper).
Place flour, baking powder, salt, and Brazil nuts in a food processor and process together for 1 minute, until the nuts are as fine as the flour. Add walnuts and blend a few seconds just to chop the nuts coarsely.
Mash the bananas with a fork and place in a 2-cup measuring cup along with the honey. Add soy milk to make a total of 1 cup mixture with the bananas and honey. Stir together.
Place flour mixture in a mixing bowl. Add dates along with the banana mixture, and stir briskly until well mixed. Scoop onto muffin top pan. Or using an ice-cream scoop, place six mounds of batter on a cookie sheet. Briskly rap the cookie sheet on the counter several times, and the mounds will spread into flat circles.
Place in 400ºF oven. Bake for 15-20 minutes or until golden brown on top and bottom.