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Top of the Muffin TO YOU!

Any Seinfeld fans out there?

Turns out I don't like muffin stumps either, which is why I love these Blueberry Banana Muffin Tops. I also love them because they're low in added sugar (bananas, blueberries and monk fruit are the sweeteners), high in fibre & healthy fats (whole-wheat flour, chia seeds, flax and coconut oil), a source of protein from the chickpeas and easy to make - no lining of muffin trays with muffin cups and non-stick spray - just scoop them onto a cookie sheet, bake and voila!

This recipe makes a big batch so they are the perfect thing to make on your meal prep day, and parents - they're school-safe! Enjoy!

Blueberry Banana Muffin Tops

Makes 15-20 muffin tops

Dry Ingredients:

  • 2 cups whole-wheat flour

  • ¼ cup chia seeds

  • ¼ cup ground flax seed

  • ¼ cup monk fruit sweetener or coconut sugar or honey (add into the wet ingredients)

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • ½ tsp. salt

  • 1 tsp. cinnamon

  • ¾ cup fresh or frozen blueberries (raspberries, chocolate chips or walnuts work well too!)

Wet Ingredients:

Combine in a food processor or high speed blender,

  • 1 small can chickpeas, drained and rinsed

  • 3 ripe bananas

  • 2 eggs

  • 1 tsp. vanilla extract

  • ⅓ cup melted coconut or olive oil

  • ½ cup water


  1. Preheat oven to 350F, and line two baking sheets with parchment paper.

  2. In a large mixing bowl, combine dry ingredients.

  3. Add wet ingredients to a blender or food processor, and blend until smooth. Pour wet mixture into the dry mixture, and stir until combined. Fold in the blueberries.

  4. Scoop ¼ cup of mixture onto the lined baking sheets.

  5. Bake for 18-20 minutes, switching the baking pans halfway through. Bottoms should be lightly browned, and a toothpick should come out clean. Cool on wire rack, and freeze in a ziplock bag.

  6. Cut in half, and slather on some almond butter. Pop the top back on, and enjoy!

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