Any recipe that’s plant-based, sweet, and deem-able of a “healthy breakfast” checkmark is a real winner, in my opinion! Luckily these Fluffy Vegan Banana Muffin Tops fit the bill.
I’m a big big fan of incorporating banana into my baked goods. There’s so much talk of how to sweeten things naturally and “what sugar is a better sugar?” (which can be valid and insightful). But, it’s hard to argue against the idea that using good ol’ fruit in a recipe is often a wonderful choice for all of our fabulous bods, insightful minds, and old-school checkbooks (if you still operate that way).
I’ll be honest, initially I intentioned this recipe to be a less-chocolatey version of my (Secretly Healthy) Banana Blackout Cookies (a reader favorite). But, something about the ratio of cocoa powder that I substituted out made this version so darn fluffy that these turned muffin-top like. Hey— I’m counting this mix-up as a win! (Everyone knows that the tops of muffins are the best part of the baked good anyway… and I just make two WHOLE sheets of them!)
I’m a big fan of slathering these puppies with a hunk of peanut butter or pairing with an apple as a nice start to my day. They’re also ah-mazing for a more health-minded dessert choice after being popped in the microwave for 7-13 seconds— especially if you’ve chosen dairy-free chocolate chips as an add in!
I chose to add sunflower seeds and dairy free chocolate chips (big surprise there 😉 ) to my Vegan Banana Muffin Tops, but I think there are SO many yummy ways you could go with mix-ins (like walnuts, almonds, peanuts, banana chips, and more)!
If you try this Muffin Top recipe, let me know by commenting below or mentioning me in your #foodiegram picture on Instagram @cookwithcourt!
Fluffy Vegan Banana Muffin Tops
The best banana flavored and healthy recipe for the best gosh-darn part of a muffin there is! Perfect with any of your favorite mix-ins you might have on-hand.
- 2 1/2 cups flour *
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 medium-sized mashed bananas **
- 1/2 cup sugar or coconut sugar
- 2 tsp vanilla extract
- optional mix-ins ***
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper and set aside. In a medium sized bowl, cream together mashed banana, sugar, and vanilla extract until thoroughly combined.
Add in flour, baking soda, salt, and cinnamon and mix until everything is well incorporated. Add in optional mix-ins at the end, making sure to fold them in gently (be sure to reserve some for the tops of muffin-tops, too!).
Portion the dough onto the lined baking sheet in heaping 2 tablespoon sized servings and flatten them out slightly (it helps to have damp hands for this step). Place in the oven and bake for 9-12 minutes. They will look slightly underdone when they first come out, but they’ll firm up as they cool. These will keep for up to a week in the fridge (but I doubt they’ll make it that long). Enjoy!
*I used a mixture of white and whole wheat— but either (or a mix will work).
**Use brown and spotty bananas for the sweetest muffin tops 😉 .
***I’d suggest chocolate chips, seeds/nuts, etc.!
These muffin tops are loosely modified from a reader favorite, my (Secretly Healthy) Banana Blackout Cookies!