Okay, I’m clearly on this muffin top train guys with these healthy double chocolate chunk muffin tops, and I’m on it hard. If you haven’t tried my banana bread muffin tops you are missing out, but these might be EVEN BETTER because, well, there’s more chocolate ?.
The texture is kind of like the famous Levain cookies, with a crispy outside and an almost dough-like center. They’re grain-free, dairy-free, refined sugar-free and dangerously easy to make—you just toss everything in a bowl, mix ’em up, and pop ‘em in the oven.
What makes these double chocolate chunk muffin tops healthy?
These double chocolate muffin tops have a few ingredients that make them so delicious, AND healthy for you.
Here’s our healthy ingredient lineup (with substitutions):
- Cacao—There is an amazing compound in cacao called theobromine that’s anti-inflammatory and actually helps your body fight off stress. Cacao is just the unprocessed version of the more common cocoa powder, and is a bit higher in health benefits as such. In this recipe, you can sub cocoa powder for cacao.
- Coconut Sugar—Coconut sugar is one of my favorite sweeteners. It’s low on the GI-scale (read: blood sugar friendly) and actually contains fiber. It can be easily subbed for brown sugar, if you don’t have any on hand (but don’t sub a liquid sweetener, since those behave really differently in recipes!).
- Walnuts—These bad boys are one of my favorite nuts. Walnuts are rich in heart-healthy fats, and can benefit your brain health and general inflammation. Feel free to
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
- 1/3 cup raw cacao
- 1 1/2 cups almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees Fahrenheit.
- Mash the banana with a fork until it’s pretty liquidy, then mix in the egg, coconut sugar, cacao, almond flour, vanilla, baking soda, and salt.
- 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 10 equal size muffin tops on a parchment-lined pan.
- Bake at 350 for 12-15 minutes, or until the tops are brown at the edges, then let cool completely on the pan.
- Store in the fridge and eat within one week.
Keywords: healthy double chocolate chunk muffin tops