The title of this post is deceiving, unfortunately I’m not writing a lesson on naming baked goods.
I am posting a recipe! This was the teaser from sunday’s post, what I did on father’s day – bake banana walnut scuffin-tops!
The recipe made a dough (as opposed to a batter) which could have been scones, but I was lazy, and wanted to use this pan.
It’s a muffin-top pan, but I was not expecting the dough to rise as much as it did. Also, I’m loving coconut oil spray for baking.
I used freshly toasted walnuts.
The dough-batter was finger-lickin’ good. Actually.
Fresh out of the oven…
Eaten with some creamy sunflower seed butter (a current fave)
Banana Walnut Scuffin-Tops (Vegan)
[[Adapted from Angela’s baked banana doughnut recipe at OhSheGlows.com]]
- 2 medium ripe bananas, mashed
- 1 Tbsp. flax meal & 3 T water (or other egg replacer for 1 egg)
- 1 Tbsp. oil
- 3/4 cup raw turbinado sugar (white or brown sugar works too)
- 2 cups whole wheat flour
- 1/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. nutmeg – use fresh ground if you can, it makes so much difference
- 1/2 tsp. cinnamon
- 2 T chopped walnuts (optional, if you are not a fan of nutty baked goods)
- 1 tsp. coffee extract (optional, use vanilla or just omit – it just adds another light layer to the flavor and gives it a richer, darker color)
Pre-heat the oven to 400 degrees Fahrenheit. Mix the flax meal and water, set aside for at least 10 mins.
Mix the dry ingredients in a medium mixing bowl, until well combined. I mentioned that I used fresh ground nutmeg, and while it is not necessary, it adds a better taste without having to use three times as much spice. Feel free to change the spices however you like! You can also substitute a gluten-free flour mix, or use ALL whole wheat pastry flour – but I didn’t have any.
Once the flax egg has formed a gel, add the mashed banana, oil, extract (if using) and sugar. Mix until the sugar is completely incorporated.
Add the wet ingredients to the dry, mix until just combined. This forms a thick dough, so you may need to get your hands dirty in the mixing process. Also, be careful not to over-knead, unless you are aiming for a denser texture.
Spoon the dough into a muffin-top (or muffin, or doughnut) pan. The dough is thick, you may want to use your fingers to shape the muffins a bit. Bake for about 15 minutes at 400 degrees, or until the tops have turned golden brown. the centers come out moist and dough-y – delicious!
Next time maybe I’ll make real scones!
How do you name your in-between-type baked goods?