I saw this great idea from a comment on allrecipes.com. Instead of filling up a muffin tin, just drop spoonfuls of your favorite muffin batter on to a cookie sheet, like you do with cookies, and it's supposed to be like muffin tops. I thought I'd give it a try.
Although they weren't as muffin-toppy as I had hoped, I still liked this idea for a few reasons. 1. I didn't have any paper liners and 2. These are so much easier to snack on. You don't have to cut a piece of bread or eat a whole muffin.
Here's the recipe I used. I adapted it from this recipe from allrecipes.com.
2 eggs, beaten
3 ripe bananas, mashed
4 tablespoons applesauce, unsweetened
1 teaspoon vanilla
2 cups flour
a couple shakes of milled flax seed from the box
3/4 cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 and 1/2 teaspoon of cinnamon (I love cinnamon, next time I'd do more)
brown sugar to sprinkle on top
1. Preheat oven to 350 degrees; grease cookie sheet.
2. In small bowl combine: eggs, bananas, applesauce and vanilla.
3. In an another bowl combine: flour, flax seed, white sugar, salt, baking soda and cinnamon. Stir in banana mixture.
4. Plop spoonfuls of batter on to cookie sheet. Sprinkle brown sugar on top of spoonfuls. Cook for 20-25 minutes, or until browned on the edge. Best eaten right out of the oven. Good the next day, too.
*I made one batch of these right after mixing the batter and the batter was kind of runny and made for some bigger muffin tops. I put the rest of the batter in the fridge for a few hours (I needed the oven to cook dinner). The muffin tops turned out a lot better the next time because the cold batter stayed put better.
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