That’s right, today we’re talking muffin tops, baby!
And not that pesky kind that’s created when our bellies pop over too-tight fitting jeans – no, no.
This is the anti-muffin top muffin top!
Today I was craving something carb-y and cozy.
A smoothie just wasn’t going to cut it. BUT didn’t want to feel bloated, lethargic, or that I started the day off on the wrong foot (like I usually do when I eat a bagel, muffin or pastry in the morning, ya know what I mean?).
These beauties were the happy result.
These Banana-Coconut-Walnut muffin tops are full of protein that will keep you satisfied until lunch, high in fiber without tasting like cardboard, contain zero refined sugar, and have just the right amount of healthy oils to have your skin and hair looking beautiful.
Oh and did I mention they are INCREDIBLY delicious?
You’ll feel like you just indulged at the best bakeshop in town without having to feel guilty or weighted down after. Woo hoo!
I like to make them on the smaller side because then I get to go back for seconds and thirds without feeling like I over did it (and trust me you will want more than one if you make these!).
They are super simple to whip up, and with only one bowl to clean after! YES!
SO perfect for popping in the oven as you get ready for your day.
Serve warm with a cup of tea and your’re in heaven.
1 banana (medium-large, ripe to semi-ripe)
1 tsp vanilla extract
1/2 tsp cinnamon
1/3 cup almond butter
1 Tbsp maple
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut flour
2 Tbsp melted coconut oil
1/4 cup chopped raw walnuts
Preheat oven to 350F. In a medium bowl crack the egg and beat with a fork. Mash in the banana (leaving a few chunky pieces). Add all ingredients except coconut flour and walnuts and stir well to combine. Then mix in coconut flour, then the nuts. Drop onto baking sheet lined with parchment paper (about 1/3 cup of mix per muffin top). Bake for approximately 20 minutes or until golden brown and firm to the touch. Serve warm with a little Earth Balance or butter. Makes 8 muffin tops.
- 1 egg
- 1 banana (medium-large, ripe to semi-ripe)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ⅓ cup almond butter
- 1 Tbsp maple
- ½ tsp baking soda
- ½ tsp salt
- ½ cup coconut flour
- 2 Tbsp melted coconut oil
- ¼ cup chopped raw walnuts
- Preheat oven to 350F.
- In a medium bowl crack the egg and beat with a fork.
- Mash in the banana (leaving a few chunky pieces).
- Add all ingredients except coconut flour and walnuts and stir well to combine.
- Then mix in coconut flour, then the nuts.
- Drop onto baking sheet lined with parchment paper (about ⅓ cup of mix per muffin top).
- Bake for approximately 20 minutes or until golden brown and firm to the touch.
- Serve warm with a little Earth Balance or butter.
My ten year old son and I both really enjoyed these! (Daddy will probably like them too, but he’s not awake yet!) They’re tender on the inside, nice crunch on the outside. Satisfyingly sweet and surprisingly satiating. When I mixed up the batter, I was worried that there was so little of it, but one muffin top did the trick. After the first few bites, my son suggested all they needed was that same topping we put on coffee cake. LOL. Yet his overall rating was that they are very good. Thanks for the great recipe, Krissy!
Hey Mindala!! So happy to hear from you! Love that you and J. enjoyed these together and that they were a hit! xoxo Krissy