These banana bread muffin tops will change your life. It’s getting too hot to have the oven on for the entire hour that it takes to make banana bread (although if you want to, go crazy, and definitely make my famous salted cookie dough banana bread). BUT! If you’re looking to stay cool, let these little babies be your banana bread hero (they can be your hero baby! ?) in literally 15 minutes.
Wait—what is a muffin top?
If you don’t know what a muffin top is, it’s the only good part of a muffin (and cupcakes too for that matter): the part you rip off and eat and then pretend you don’t know who abandoned the sad, leftover bottom (jeez, Zack, it wasn’t me!! Not the first or second or seventh time!! ?). These little babies are crispy on the outside and über fluffy—almost cookie dough-like—on the inside. These banana bread muffin tops are so addictive and I’ve eaten SO many of them over the last few days. And now it’s your turn!
Why are these banana bread muffin tops healthy?
These banana bread muffin tops are grain free, dairy-free and gluten-free, which means they adhere to a number of dietary restrictions. They have far more fiber and healthier fat than typical baked goods, which means they won’t cause a blood sugar spike and crash that wreaks havoc on your hormones (you know when you feel energized and then QUICKLY super depleted after eating a traditional muffin or brownie? That’s what I’m talking about). These will keep you satiated and super energized. These banana bread muffin tops are even healthy enough to eat for breakfast!
How do I make these banana bread muffin tops?
You’ll mash up your bananas quite a bit first — until the texture changes and becomes fairly liquidy. Once you have this base, you’ll go ahead and add the rest of your simple, healthy ingredients:
- coconut sugar
- almond flour
- baking soda
Once you have your mixture, you’ll stir in MOST of the chocolate chips and walnuts, leaving out a few. This is a trick I learned when interviewing a baker for an article years ago—once you scoop out your mixture onto a parchment-lined pan, you add a few chocolate chips and walnuts right on top. This makes sure the final result looks super pretty and drool-worthy.
Bake, and then let cool on the pan before enjoying. You can store these in the fridge for up to a week, or in the freezer for up to 6 months (you can defrost quickly in a microwave or even toaster oven!).
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!Print
- 1 large VERY ripe banana
- 1 egg, preferably pasture-raised
- 1/2 cup coconut sugar
- 2 cups almond flour
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips (I used @enjoylifefoods chunks!)
- 1/2 cup chopped walnuts
- Mash the banana with a fork until it’s pretty liquidy, then mix in the egg, coconut sugar, almond flour, vanilla, baking soda, salt, and cinnamon.
- Stir in most of the chocolate chips and walnuts, leaving a few out, then add the remaining chips and walnuts on top (it makes it look pretty!).
- Make 12 equal size muffin tips on a parchment-lined pan. Bake at 350 for 12-15 minutes, or until the tops are brown at the edges
- Let cool completely on the pan. Store in the fridge and ENJOY!
- Category: Breakfast
Keywords: healthy banana bread muffin tops, healthy banana bread muffin tops recipe