I have a love of muffin tops.
Not that flap of skin that sticks out of too tight jeans. Nope, not that kind of muffin top.
I’m talking the tops of a muffin. Where all the good flavor resides. I recently bought a muffin top pan (which can also double as a whoopie pie pan), and have gotten into trying all sorts of muffins. Remember these carrot cake muffin tops with cream cheese frosting? Yeah. I can’t get them out of my mind either. They were amazing.
So are these banana muffin tops. Moist, delicious, and super easy to make! You could certainly “pimp them out” by adding nuts and a glaze on top…but it totally wasn’t necessary. These are awesome to keep in the freezer too and take them out for a quick breakfast. Enjoy!
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 2 bananas, mashed
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- In mixer, blend butter and sugar until creamy. Add egg and vanilla, beat until combined. Blend in bananas. Add flour, baking powder, baking soda and salt.
- Fill cavities of muffin top pan half full (do not over fill). Bake in a 375 degree oven for 10 minutes. Remove and cool. Enjoy