Muffin tops are making a comeback… at least in my house! Here’s my logic: They’re easy to make, take half the time to bake, are perfect for grab-and-go and the kids (and I) love them! So what’s my favorite part of this recipe besides the fact that it undoubtedly yields the best part of a muffin? It’s incredibly flexible—flavor-wise—so go ahead and swap in ingredients you already have in your fridge or pantry.
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
1½ cups plus 2 tablespoons Cooking for Isaiah™ Gluten-Free, Dairy-Free Multi-Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
1½ teaspoons cinnamon
2 teaspoons instant espresso powder (optional)
1 large egg, at room temperature
¾ cup granulated sugar
2 mashed ripe bananas (about ¾ cup)
½ cup canola oil
1 teaspoon pure vanilla extract
¼ cup packed brown sugar
1 tablespoon non-hydrogenated shortening
Dairy-free chocolate-covered espresso beans, crushed (optional)
- Preheat the oven to 350° and grease or line 2 baking sheets with parchment paper. In a large bowl, whisk together 1½ cups of the flour, baking powder, salt, cinnamon and espresso powder, if using. In a small bowl, whisk together the egg, granulated sugar, mashed bananas, oil and vanilla. Add to the flour mixture and stir to combine.
- In a small bowl and using a fork, combine the remaining 2 tablespoons flour, the brown sugar and shortening until coarse crumbs form.
- Using an ice cream scoop or 1/3 cup measuring cup, place mounds of batter about 2 inches apart on the prepared baking sheets; sprinkle with the crumb mixture and espresso beans, if using. Bake until golden and a toothpick inserted comes out clean, 12 to 14 minutes.