Comments on: Copycat Banana Bread Vitatop Muffins {Gluten Free & Low Carb}

By: Jenn

Jenn — Sat, 17 Oct 2015 08:13:54 +0000

I made these for my family tonight. The house smelled heavenly while they were baking! We liked the taste, but we all agreed that the texture would take some getting used to. I’m going to make them again and use the unsweetened applesauce instead of bananas.

By: Jackie

Jackie — Sat, 18 Apr 2015 19:34:37 +0000

I made these and sprinkled about 1 tsp of mini chocolate chips on each. I used unsweetened vanilla almond milk as the milk. They turned out fantastic! I’ve had a muffin top pan for about 2 years and never used it. This recipe gives me a good reason to bring it out! Thanks for the great recipe!

By: Brenda

Brenda — Sun, 25 Jan 2015 12:55:33 +0000

In reply to Kelly S.. That sounds like a great sub, but just know the pumpkin is not as sweet as banana so you may need to add more sweetener.

By: Kelly S.

Kelly S. — Sun, 25 Jan 2015 02:34:42 +0000

Do you think it would work to substitute pumpkin for the banana?

By: Brenda

Brenda — Fri, 05 Dec 2014 21:50:40 +0000

In reply to Judy. I also use Swerve which is a great alternative as well.

By: Judy

Judy — Thu, 04 Dec 2014 17:51:08 +0000

Can you suggest anything besides Stevia? That stuff is Not for everyone; gives me migraines.

By: Brenda

Brenda — Fri, 12 Sep 2014 19:16:30 +0000

In reply to Carleen Finkke. I used whole flax and ground it myself but you can certainly purchase ground and use a 1/2 cup.

By: Carleen Finkke

Carleen Finkke — Fri, 12 Sep 2014 17:41:07 +0000

Brenda, I’m a little confused about the flaxseed. Is it a 1/2 cup of whole flaxseed then you ground it or is it a 1/2 cup of grounded flaxseed? After reading some of the comments above I got a little confused. I’m very anxious to try the banana muffin top recipe.

By: Brenda

Brenda — Mon, 01 Sep 2014 12:22:46 +0000

In reply to Michelle. I would use the unsweetened almond milk if my youngest didn't have a tree nut allergy. I use the 1% because I have it in my fridge since my teen drinks it. I don't use 1% to drink as I am dairy intolerant but in baked goods it doesn't bother me. The sugar in milk is naturally made, not added so I really don't have a problem using it for my family. Other options would be to use coconut milk or rice or goat milk.

By: Michelle

Michelle — Mon, 01 Sep 2014 03:19:30 +0000

I made these in a regular muffin pan and they turned out great! I had a question about the milk though. Most 1% milk has about 12 g of sugar in it. Is there a particular brand that you use that is sugar free? Do you think unsweetened almond milk is better to use in these recipes? I have read so much controversy over milk, just curious about your opinion. Thank you!

By: Brenda

Brenda — Mon, 23 Jun 2014 11:52:58 +0000

In reply to MPaula. I made whoopie pies in this pan but didn't like how they came out to perfect so I just plopped them on a baking sheet in mounds and they came out better looking. I thin these would be just like that. BUt I do like the mason jar rim idea!

By: MPaula

MPaula — Mon, 23 Jun 2014 08:15:46 +0000

I don’t have a muffin top pan. You don’t think these would spread too much just on a pan? I might try putting large mason jar ring on the baking sheet and putting the batter in them. If I don’t have enough I will put them loose. I need 1 more banana, though 🙂

By: Tracy

Tracy — Sat, 14 Jun 2014 04:51:51 +0000

Could I leave out the flaxseed? Or substitute it? I have chia seeds? I am definitely not advanced enough in the kitchen to grind my own…

By: Brenda

Brenda — Wed, 04 Jun 2014 11:41:10 +0000

In reply to Coleen @ The Redhead Baker. Awesome! My little man said these were so good they didn't even need chocolate chips, so that says a lot, hope your son loves them!

By: Coleen @ The Redhead Baker

Coleen @ The Redhead Baker — Wed, 04 Jun 2014 02:24:29 +0000

These would be perfect to send with my son for his daycare’s Snack Share Wednesday!