Banana Maple Muffin Tippy-Tops

Breakfast on the go is how I roll. 

On my work days I'm usually up in plenty of time to enjoy coffee and breakfast, but I never do. For whatever reason I have my coffee but don't eat breakfast. I get lost online with email, Facebook, and YouTube instead of focusing on the most important meal of the day. So, I'm rushing last minute to grab breakfast on my way out the door. I usually end up with nothing in hand when I leave. One gets tired of toast, toaster pastries and the like. It was time to start brainstorming!

My first thought went to muffins because they are simple, delicious and easy to carry. One problem for driving, the crumbs. One night I was reaching in the cabinet for a pan to make din and saw the Whoopie Pie/Muffin Top pans (which I don't use for Whoopie Pies) I have. I had one of those Aha! moments! The next day I started searching for recipes for muffins. I knew I wanted Banana to be the focus and then I cam across this Banana Maple Muffin recipe. I knew it was love at first site. haha 

The recipe below is the one I came up with after the second time making them. The first batch turned out delicious, but they were a little tough. I decided I had to test the recipe with different alterations and then share it. They came out near perfect. The key the second time was how I folded the batter rather than mixing. I can't express enough how lightly you have to mix the batter. That is how you get the right texture in the final product. I also altered the amount of banana, I wanted just a little more flavor. A changed/added a few other ingredients as well. All resulting in a near perfect breakfast to go. 

I've included some step by step photos and then the recipe. Also, these work great from the freezer. I pop them in the toaster and off I go. They heat well in the microwave too, just a few seconds and they're good to go. 

Whoopie Pie/Muffin Top Pan

The finished batter.

Be sure to spread the batter out in each section.

Fresh from the oven!

Banana Maple Muffin Tippy-Tops

adapted from: bakingbites.com

Makes 20 tippy-tops

Ingredients:

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 bananas, mashed

3 Tbsp vegetable oil

1 large egg

1/4 cup light brown sugar

1/2 cup Real maple syrup

1 tsp pure vanilla

1/2 tsp maple flavoring

Directions:

Place oven rack in the center. Preheat over to 350º and grease pans. 

1. In a medium bowl whisk together flour, baking powder, baking soda, and salt.

2. In a large bowl mash bananas. Once mashed add the remaining ingredients and whisk until mixed. 

3. In three batches lightly FOLD in the flour mixture. Do NOT over mix. It's ok if there is still a few streaks of the flour mixture. If you over mix the muffins will be tough. Fold, fold and fold.

4. Scoop a few tablespoon of batter in each section of the pan, flattening to cover the whole section. 

5. Bake for 10 minutes. Cool and enjoy!

[Printable Recipe]