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
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!)
Combine in a food processor or high speed blender,
1 small can chickpeas, drained and rinsed
3 ripe bananas
1 tsp. vanilla extract
⅓ cup melted coconut or olive oil
½ cup water
Preheat oven to 350F, and line two baking sheets with parchment paper.
In a large mixing bowl, combine dry ingredients.
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.
Scoop ¼ cup of mixture onto the lined baking sheets.
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.
Cut in half, and slather on some almond butter. Pop the top back on, and enjoy!