Easy, simple, ultra fluffy chocolate chip banana bread muffin tops. Whats even better? They are completely vegan and gluten-free.
If we’re all being honest here…the best part of a muffin is the muffin top. Slightly crispy, but oh so fluffy inside. Not to mention it is always studded with all the decadent toppings. In this case: chocolate chips and chopped pecans.
These muffin tops are fluffy like a muffin but have a crisp bottom and outer “crust.” Require only one bowl, and take 30 minutes or less.
They are completely vegan (of course) and include gluten-free all purpose flour for all those gluten-free friends out there. Almost refined sugar-free thanks to coconut sugar.
Easy, simple, ultra fluffy chocolate chip banana bread muffin tops. Vegan and Gluten-free.
- ⅓ cup softened coconut oil
- ½ cup coconut sugar
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 1 ¼ cup gluten-free all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅓ cup dark chocolate chunks
- ¼ cup chopped pecans or walnuts
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl, with a handheld or stand mixer, cream together the softened coconut oil and sugar until smooth and fluffy. Mix in the mashed banana and vanilla until combined.
Add in the flour, baking soda and powder, spices, and salt. Stir with a spatula until a thick batter forms. Fold in the chocolate chunks and nuts.
Taking a small ice cream scoop, scoop batter on to the baking sheet to form 8 even muffin tops. Using a spoon or your clean fingers, slightly press down and form into an even mound/circle. Bake for 20 minutes until golden brown. Transfer to a baking sheet to let cool for 5 min. before serving.