Chunky Monkey Muffin Tops

March 18, 2020

CHUNKY MONKEY MUFFIN TOPS - INGREDIENTS2 ripe medium bananas, plus 1 extra to slice to top each one1 flax egg (1 tablespoon flax + 3 tablespoons water)1 1/2 cup gluten free rolled oats1/4 cup almond flour1/3 cup creamy peanut butter1/3 cup maple syrup1 teaspoon vanilla extract3/4 cup dairy free chocolate chips1/2 cup walnuts, chopped1 teaspoon baking soda1/2 teaspoon sea salt


Author: Nicole Modic of @KALEJUNKIE

Print It Pin It


  • 2 ripe medium bananas, plus 1 extra to slice to top each one
  • 1 flax egg (1 tablespoon flax + 3 tablespoons water)
  • 1 1/2 cups gluten free rolled oats
  • 1/4 cup almond flour
  • 1/3 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup dairy free chocolate chips
  • 1/2 cup walnuts, chopped
  • 1 tsp baking soda
  • 1/2 tsp sea salt


  • 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.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



Rate + Review

Your email address will not be published. Required fields are marked *

  1. 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.