Let’s be honest- the best part of the muffin is hands-down the muffin top. My Chunky Monkey Muffin Tops are everything you love about muffins, minus the bottoms! Think of them like a mix between a cookie and a muffin. If you’re someone who slices the tops of your muffins and eats it separately (I’m guilty of this!) then you need to run and make these recipe. It’s naturally gluten-free, dairy-free, and vegan, and may just become the best part about your morning.
Two words: Muffin. Tops. I’m convinced that it doesn’t get any better than that! I’ll admit, I’m that person that loves to slice their muffins in half and eat the tops separate from the bottoms. It may sound crazy, but the muffin tops are just too good! A little chewy on the outside, but soft on the inside and crunchy along the edges, it’s an explosion of texture in the best way possible. I knew there had to be a way to create just the muffin tops by themselves, and lo and behold, there is!
I first heard of muffin tops (or “muffies” as they’re sometimes called) from Panera. Their chocolate chip muffies are a classic favorite, and for an obvious reason! But, they aren’t the healthiest in the world, and certainly aren’t gluten-free, dairy-free, or vegan. And as you probably know, if you’ve read my blog before, I am passionate about making healthier twists on the foods that we all know and love. And since muffin tops are so loved in my household (and in many others, I’m sure)… well, the rest is history!
If you have littles, then you’ll especially love this recipe. My boys LOVE these muffin tops, and gladly eat them up anytime I make them. Plus, they freeze really well, so they’re perfect to defrost for a quick school morning breakfast.
What you need to make these Chunky Monkey Muffin Tops
- Bananas: The bananas add sweetness and texture to this recipe, and also just make them really yummy! Sorry to the banana haters, but they’re necessary for this recipe.
- Flax Egg: Yep, you heard me right: a flax egg! This acts as a binder and makes them vegan.
- Rolled Oats: If you’re celiac or gluten-sensitive, make sure they’re gluten free!
- Almond Flour: You already know that almond flour is my favorite.
- Creamy Peanut Butter: Creamy over crunchy any day, especially in this recipe! Unless chunks of peanuts are your thing, I don’t recommend swapping it for crunchy.
- Maple Syrup: Maple syrup adds the perfect touch of sweetness!
- Vanilla Extract: Vanilla extract adds that little special something to all baked goods, so of course it’s here in this recipe!
- Chocolate Chips: If you are dairy-free, be sure to use dairy-free chocolate chips in this recipe. Otherwise any chocolate chips will do, including white chocolate chips – YUM!
- Walnuts: Walnuts add texture, fat, and protein, but can be omitted if desired.
- Baking Soda: This helps the muffins rise!
How to make these Chunky Monkey Muffin Tops
To make these muffin tops, I love using a high-speed blender, but you can also use a food processor if necessary.
- First, preheat the oven to 350 F and prepare your flax egg. Mix 1 tablespoon flax seeds with 3 tablespoons of water in a small bowl.
- Add your oats to a high speed blender and pulse until a flour forms.
- Add in the ripe bananas, almond flour, flax egg, maple syrup, peanut butter, baking soda, and salt.
- Cover the blender and blend the mixture together on the lowest setting, making sure to stop periodically and scrape down the sides with a spatula. Once fully combined, add the mixture to a medium-sized bowl.
- Fold in the walnuts and chocolate chips.
- Using a cookie scoop, scoop the mixture onto a baking sheet to form muffin tops. You can slice the remaining banana into discs / coins and press them into the dough.
- Bake for 13-15 minutes or until done.
Once baked, you can store these in an airtight container in the fridge for up to a week, or freeze for later!
If you make this recipe, please be sure to leave a comment and a rating below! This helps other people decide whether to make this recipe. And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. Enjoy! xx
Ingredients
- 2 ripe medium bananas, plus 1 extra to slice to top each one
- 1 flax egg (1 tablespoon flax + 3 tablespoons water)
- 1 ½ cups gluten free rolled oats
- ¼ cup almond flour
- ⅓ cup creamy peanut butter
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¾ cup dairy free chocolate chips
- ½ cup walnuts, chopped
- 1 tsp baking soda
- ½ tsp sea salt
Instructions
- Preheat oven to 350 degrees.
- Prepare flax egg in a small bowl and set aside.
- In a high speed blender, add the oats.
- Pulse until a flour forms (about 30 seconds or so).
- Add the ripe bananas, almond flour, flax egg, maple syrup, peanut butter, baking soda, and sea salt.
- Cover blender and blend on the lowest setting, stopping a few times to scrape down the sides with a spatula. Once the ingredients are combined, transfer to a medium bowl.
- Add the walnuts and chocolate chips.
- Use a cookie scoop and form 12 muffin tops (I used two cookie sheets to give them space). slice remaining banana into coins and place one on top of each muffin top.
- Bake 13-15 minutes.
- Store in an airtight container in the fridge for up to one week.
Recipe In Action
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Hi! can I use coconut flour instead of almond flour? Thanks!
Love this!!! Have made them countless times. They’re so fluffy and have just the right amount of sweetness. I typically add in a little coconut flour to thicken the batter.
I am so glad! I haven’t made these in a while and now I think it’s time I do!
These are perfect! I loved the taste and texture and the fact that my wasteful
Husband didn’t have muffin bottoms to leave behind! I also used date syrup instead of honey as I just learned the greater nutrients and benefits it holds making it a great sweetener option!
I’m so glad it turned out well for you, Hollie! Thank you so much for the review!
These are easy and delicious! Great to have on hand for quick breakfast or snack. I usually freeze a few for later. I subbed almond butter for pb. I like to mix all the wet ingredients in blender & the dry in a bowl and then combine all in the bowl. Much easier than scraping out of my Vitamix. I make these regularly. Thanks Nicole!
Freezing them for later is such a great idea, Kelly! Thank you so much for making this recipe and for leaving such a sweet and detailed review! Also, I’m so glad that making them in a bowl works for you. 🙂
These are superb! Thank you for another great recipe!
Thank you so much for your review, Jackie!