Healthy Banana Blueberry Muffin Tops because, why waste the bottom when you can just eat the best part? So easy-to-make and are the perfect on-the-go breakfast or snack made with REAL ingredients! Also paleo, gluten-free and have a vegan option!
Let’s just talk about something really serious for a minute.
MUFFIN TOPS. Yeah, I know you like ’em too. Don’t get me wrong, I lurve whole muffins too but there is just something so special about those tops. Fun fact: I save the muffin top for last when eating muffins. Yeah people think it’s weird when they see me eating the stem first but when they hear my explanation, they wonder why they don’t eat it like that. I guess you could call me a #trendsetter.
But fo realz though, you gotta agree with me . Muffin tops are theeeeee best part of a muffin hands down. You get all the goods stored in the muffin tops. They are the fluffiest, cakiest, moistest (sorry) part of the muffin and also contain the streusely goodness. So have I convinced you to totally ditch the bottom part yet!?
Well if I haven’t, let’s get on to these homemade Banana Blueberry Muffin Tops, shall we? I am so stoked with how these turned out, they couldn’t have resembled a muffin top more perfectly. I kind of just adapted the batter from one of my old recipes that I never posted because I have to re-do the pictures and ima procrastinator but the base is bangin’.
Let’s get down to the deets on these fluffy, streusely, pucks of perfection:
Egg or flax egg
Healthy Banana Blueberry Muffin Tops
You would never guess that these Banana Blueberry Muffin Tops are healthy! You would have guessed that they were cut off from a whole muffin! They are perfect for a nutritious on-the-go breakfast or snack and made with real whole food ingredients and are so easy to make! These muffin tops are paleo, gluten-free and also can be vegan if a flax egg is used instead of a real egg.
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/2 cup almond butter
- 1 egg or flax egg
- 1/4 cup maple syrup
- 1/2 ripe banana, mashed
- 1/2 cup blueberries
- 1/3 cup crushed nuts (I used hazelnuts)
- 1 tbsp coconut oil, melted
- 1-2 tbsp coconut sugar
- 1/2 tsp cinnamon
- Preheat oven to 350 and line a baking sheet with parchment paper. Combine almond flour and baking soda in a large bowl. Combine almond butter, egg, maple syrup and banana in small bowl and mix well. Add wet ingredients to dry ingredients and mix well, add in blueberries and combine. Make topping by combining all ingredients together. Spoon batter into 6 large or 12 smaller muffin tops and divide topping between tops. Bake for 15 minutes or until done.
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Questions of the day!
So do you agree that muffin tops are the best part of the muffin?
What’s your favorite type of muffin?