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Learn to Eat Healthy by Maya Gavric
This book is simply an easy to read and follow guidebook with over hundred, easy to prepare, healthy, and tasty recipes with full nutritional information, and step by step instructions. More...

Banana-Blueberry Muffin Tops

Muffin Top Pan
Great for Baking Muffin Tops! Buy This Nonstick Puffy Muffin Crown Pan

1 cup quick-cooking rolled oats (not instant)
1 cup all-purpose flour
1/2 cup oat bran
1/2 cup granulated sugar
1/3 cup flaked coconut (optional)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/3 teaspoon salt
1 cup mashed ripe bananas
1/2 cup low-fat plain yogurt
3 tablespoons butter, melted
1 egg
1 teaspoon vanilla
1 cup fresh blueberries

  • Spray two 6-cup muffin top pans with cooking spray and set aside.
  • Preheat oven to 375º F.
  • In a large bowl, combine oats, flour, oat bran, sugar, coconut (if using), baking powder, cinnamon, baking soda and salt. Mix well.
  • In another bowl, whisk together bananas, yogurt, butter, egg and vanilla.
  • Add wet ingredients to dry ingredients and mix just until just combined. Batter will be thick.
  • Gently fold in blueberries and divide mixture evenly among muffin top cups.
  • Bake for 13 to 15 minutes, or until muffin tops are puffed up. Check with a toothpick inserted in the centre, and if toothpick comes out clean, remove muffin tops from pans. Cool on a wire rack for couple minutes before serving.

Makes 12 large muffin tops.

NOTE: Once you try this recipe, you will never make muffins in regular pan again!

Per muffin top: 169 calories, 4.4 g fat (2.2 g saturated fat), 4 g protein, 31 g carbohydrate, 2.5 g fibre, 26 mg cholesterol, 108 mg sodium

CLICK HERE to find more muffin top pans!

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Helpful Tips
Bread flour usually contains more gluten than pastry flour and is better for bread on that account. Rye flour is next best to wheat flour for bread making, but is generally combined with wheat flour, since by itself it makes a sticky bread.

Pastry flour having less gluten and slightly more starch is more suitable for pastry and cake mixtures and is used wherever softness and lightness are desired.
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