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Banana Date-Nut Muffin Tops

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.

Ingredients

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)

Directions

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.

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Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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