Top of the Morning Muffin Tops Recipe

Preheat oven to 375˚F (190˚C)

In a food processor fitted with a steel blade (or in a large bowl using an electric mixer), process (or beat) the egg, egg whites, SPLENDA® Granulated, oil, molasses and vanilla until light in colour, about one minute.

Combine soy milk and lemon juice in a measuring cup and stir to blend. Add to the processor along with lemon zest and bananas; process until combined, about 20 seconds longer

Add cornmeal, ground almonds and potato starch to the processor along with salt, baking powder and baking soda; process with quick on/off turns. Mix just until blended.

Scoop batter into prepared muffin top pans, filling each compartment almost to the top. For even-sized muffins, use a scant 1/2 cup (125 mL) measure. Sprinkle each muffin top with a few slivered almonds.

Bake for 15 minutes or until golden

 
Tips:

Muffin top pans are available in specialty kitchen shops

Ground almonds are also known as meal or almond flour. Place blanched almonds in a food processor fitted with a steel blade. Process with several quick on/offs to start, then let the motor run until finely ground, about 20 to 25 seconds. Don’t overprocess or you will get almond butter!

Ingredients

  • 1 large egg plus 2 egg whites (or 2 large eggs)
  • 1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 cup (60 mL) canola oil
  • 1 tbsp (15 mL) molasses
  • 1 tsp (5 mL) pure vanilla extract
  • 3/4 cup ( 180 mL) soy milk (skim milk can be substituted)
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) lemon zest
  • 2 ripe medium-size bananas (1 cup [250 mL] mashed)
  • 1 cup (250 mL) cornmeal
  • 3/4 cup ( 180 mL) finely ground almonds (almond meal)
  • 1 cup (250 mL) potato starch
  • Pinch of salt
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 2 tbsp (30 mL) slivered almonds to garnish

Nutrition information

per serving
Total Fat 9.00g
Saturated Fat 1.00g
Sodium 170.00mg
Total Carbohydrates 33.0g
Fibre 2.00g
Sugars 5.00g
Protein 4.00g

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