Who needs the bottom when everyone loves the top? These muffin tops are a true winner. Beyond moist, delicious, and nutritious. This recipe is refined sugar-free, making them a great option for a breakfast or snack on the go. They can also be a yummy dessert with the addition of dark chocolate chips. If you are a chocolate lover, like me, I recommend adding extra on top before baking.
My son always takes the top off muffins and ignores the bottom. After trying this recipe, I now understand why. The tops are truly superior. The key to successful muffin tops is to use a 3 tbsp cookie scoop with a release spring. However, do not fret if you do not have one. You can also pile 3 tbsp of batter using a tablespoon (see picture below).
I am excited for you to try this recipe and I hope your family loves them as much as mine.
I’d love to know your thoughts with a comment and rating below.
Tag @shelbylaranutrition with your creations.
Chocolate Banana Muffin Tops
Ingredients
- 3 medium ripe bananas, mashed (or thawed frozen bananas)
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1½ cups oat flour
- 1¼ cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°. Line a cookie sheet with parchment paper.
- Add mashed bananas to a large bowl. Add coconut oil, maple syrup, egg, and vanilla. Whisk until everything is mixed well.
- Add oat flour, almond flour, baking powder, baking soda, and salt. Whisk well. Fold in chocolate chips.
- Using a 3 tbsp cookie scoop, add to baking sheet, evenly spaced apart.
- Bake approx. 18 minutes, until golden brown.