These Banana Bread Muffin Tops are fluffy, packed with banana flavor, and loaded with oats and chocolate chips. Your whole family is going to eat this banana muffin recipe up!
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Banana Bread Muffin Tops
What started as an experiment of banana cookies (I had some black bananas that needed to be used) turned out to be something even better! My youngest son took a bite out of a warm cookie and said, “These taste like banana muffins, not cookies!” And sure enough, they were way too fluffy and tender to be cookies.
And the best part is that no muffin tin or muffin pan is needed for this great recipe! Plus, you can freeze half of the dough to save for quick desserts later! So I’d like to introduce this gorgeous muffin top treat as “Banana Bread Muffin Tops.”
We all know that the soft and spongy tops are the best part of the muffin! And with the crispy edges that sometimes stick to the tops of the muffin pan? Get in my belly! But if you’re looking for a healthy banana muffins recipe, check out my Healthy One Bowl Dark Chocolate Chip Banana Muffins recipe! Enough talk, let’s bake some delicious Banana Bread Muffin Tops!
The Players for Banana Bread Muffin Tops
Ingredients:
- Butter – I use salted softened butter, but you could also try experimenting with different oils like coconut oil.
- Eggs – Use room temperature large eggs for this recipe.
- Bananas – You’ll need 2-3 overripe bananas for our muffin tops! Using 2 large bananas will give you about 1 cup of mashed bananas.
- Vanilla – Pure vanilla extract will elevate the flavor of our banana bread muffin tops!
- Sugar – We’ll be using both white and brown sugar for this delicious recipe.
- Flour – Plain all-purpose flour is what I used.
- Baking Soda – This leavening agent will help make our muffin tops rise while keeping them tender.
- Salt – Just a dash of salt is all you’ll need. If you’re using unsalted butter, use 1/2 teaspoon of salt
- Old Fashioned Oats – Regular rolled old-fashioned oats are what I use. You can try using instant oats, but the texture will change.
- Chocolate Chips – Use any type of chocolate chips you’d like! I’m using semi-sweet, but dark chocolate or even white chocolate would be delicious!
Tools:
- Cookie Sheet – My favorite baking sheets are these Goldtouch Nonstick Cookie Sheets. All the cookies I bake on these turn out to perfection!
- Parchment Paper – For easy clean-up and to ensure your cookies won’t stick to the bottom of your baking sheet, parchment paper is key! You can also use silicone baking mats too!
How to Make Banana Bread Muffin Tops
Preheat your oven to 375 degrees Fahrenheit. Prepare your baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, cream together your butter, brown sugar, and white sugar. Add your eggs, vanilla extract, and mashed banana and mix well.
Next, add your dry ingredients of flour, baking soda, and salt and stir. Add in your old-fashioned oats and mix the oats until they are fully incorporated. Fold in the chocolate chips.
The dough will be pretty sticky, so if you’d like, you can chill the dough in the bowl for about 20 minutes. But I just went for it sticky fingers and all, and the muffin tops turned out beautifully. No need for a cookie scoop, just drop tablespoonfuls of dough onto your prepared baking sheet.
Bake for 10-12 minutes and until the edges are a yummy golden brown.
Allow the banana bread muffin tops to cool on a wire rack for at least 10 minutes before eating. Definitely give them a try while they’re still warm, they are delectable warmed up!
Storage and Freezing Instructions
To store your cooled banana bread muffin tops, place them in an airtight container or wrapped with plastic wrap on the countertop for up to 5 days. To freeze baked muffin tops, wrap the muffin tops individually in plastic wrap or in stacks of wax paper. Place into a freezer-friendly container, and they will keep in the freezer for up to 2 months.
Alternatively, you can freeze the muffin top dough! Place your dough onto plastic wrap and form a disc. Wrap the dough well with plastic wrap and stick into a freezer plastic bag. The muffin top dough will last frozen for up to 3 months.
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If you end up making these Banana Bread Muffin Tops, leave me a comment. I’d love to chat with you!
Looking for other muffin recipes and sweet treat ideas? Check these out next!
- Starbucks Copycat Pumpkin Cream Cheese Muffins
- The Best Copycat Starbucks Blueberry Muffins Recipe
- Healthy One Bowl Dark Chocolate Chip Banana Muffins
- Easy Homemade Applesauce Bars with Glaze Recipe
- Cherry and Almond Thumbprint Cookies
- Homemade Lunchbox Mini Funfetti Cupcakes Recipe
- Delicious and Fudgy Lunchbox Brownies
- Lester’s Arkansas Possum Pie (A Goofy Movie Recipe)
- The Best M&M Monster Cookies Recipe
Fluffy Banana Bread Chocolate Chip Muffin Tops Recipe
Ingredients
- 1 1/2 sticks butter, softened (3/4 cups)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup mashed banana (2 very ripe bananas)
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups old fashioned oats
- 1 cup chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Prepare your baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, cream together your butter, brown sugar, and white sugar. Add your eggs, vanilla extract, and mashed banana and mix well.
- Stir in flour, baking soda, and salt. Add in your old-fashioned oats. Fold in the chocolate chips.
- *Drop tablespoonfuls of muffin top dough onto your prepared baking sheet.
- Bake for 10-12 minutes. Allow the muffin tops to cool on a wire rack for at least 10 minutes before eating. Enjoy!
Video
Notes
James 4:7 - "Submit yourselves therefore to God. Resist the devil and he will flee from you."
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