Everyone knows it: muffin tops are the best part of the muffin. Slightly crisp on top, perfect for spreading--this recipe does the smart thing and omits the muffin bottom altogether. We kept the recipe small because they are so much better when they're fresh out of the oven. Feel free to double the recipe and freeze the extras.
- Preheat oven to 400°F and spray cookie sheet with oil.
Place flour, baking powder, salt, and Brazil nuts in a food processor and process together for 1 minute, until the nuts are as fine as the flour. Add walnuts and blend a few seconds to chop the nuts coarsely.
- Mash the bananas with a fork and place in a 1-cup measuring cup along with the honey. Add the milk to make a total of 1 cup mixture with the bananas and honey. Stir together.
Place flour mixture in a mixing bowl, adding dates and the banana mixture. Stir briskly until well mixed.
- Using an ice cream scoop, place 6 mounds of batter on a cookie sheet. (Briskly tap the cookie sheet on the counter several times and the mounds will spread into flat circles.)
- Place in 400 degrees Fahrenheit oven and bake for 15-20 minutes, or until golden brown on top and bottom.
Ready in about: 35 minutes
Makes: 8 muffin tops