Breakfast Muffin Top Recipe | FoodByMaria Recipes

Vegan Breakfast

Breakfast Muffin Top

Last Updated:
Bowl with muffin top in it

Prep

10 minutes

Cook

20 minutes

Yield

12

This delicious, easy breakfast muffin top recipe is the perfect one to make on a Sunday ahead of a busy week to have some easy, grab-and-go snacks that are healthy. These are made with wholesome, healthy ingredients that’ll fill you up and provide nourishment for your body to get you through the day. Inspired by my friend, Oh She Glows, and her amazing muffin tops.

Hand holding a muffin top

Why you’ll love this muffin top recipe: 

  • Quick: Prep these in 10 minutes and have them ready in 30
  • Healthier: Made with oats vs. flour, and dates for a natural sweetener, these muffin tops are healthier than your average muffin 
  • Versatile: Swap out the chocolate chips, add nuts, and/or dried fruit 

Bowl with muffin tops inside

Ingredient Notes: 

Bananas: Bananas are rich in nutrients that can help aid in improving your blood sugar levels, digestive health, heart health, and the list goes on. They are full of antioxidants and potassium and are so easy to add into smoothies or baking. 

Coconut Oil: Instead of using butter or other unhealthy fats, coconut oil is a great, healthier substitute. Coconut oil can also help give you energy, can help with skin, hair, and oral health, and those are only a few benefits that this oil adds.

Dates: Dates are a great way to add sweetness to a recipe in a natural way. They’re super nutritious, high in fiber and antioxidants, and can help promote healthy brain function. I love eating dates even on their own! They’re so sweet and delicious.

Bowl with muffin tops inside

How to make this muffin top recipe: 

  1. Preheat the oven to 350F, and line 2 baking trays with parchment paper.
  2. In a food processor add the bananas, dates, coconut oil, vanilla, cinnamon, baking powder, and salt. Blend until completely smooth.
  3. Add the coconut flakes, and oats. Pulse and blend until you create a uniform mixture. 
  4. Remove the mix from the food processor and transfer it to a medium-sized bowl. 
  5. Add the chocolate chips.
  6. Using a ¼ cup or equivalent sized scoop, scoop and set the muffin tops onto the prepared baking trays evenly spaced apart.
  7. Add extra chocolate chips on top.
  8. Bake for 10 minutes, rotate the pans, and bake for another 10 minutes.
  9. Allow to cool on the baking trays for 2-3 minutes, then transfer to a wire rack.
  10. Serve warm with vegan butter or your favorite nut butter! Otherwise, it is a delicious on-the-go breakfast or snack!

Expert Tips & FAQ: 

Get Creative: This muffin top recipe is an amazing base for ANY of your creations! Add ½ cup of frozen blueberries + lemon zest, OR ½ cup grated carrot with cinnamon + ginger, OR your favorite trail mixes OR rolled oats with the chopped chocolate. It is all up to you!! 

My dates aren’t soft: If your dates aren’t soft, soak them in hot water for 3 – 5 minutes before using them. 

Storage: Store muffin tops at room temperature in an airtight container for 4 – 5 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.

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Bowl with muffin top in it

Breakfast Muffin Top

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Vegan Breakfast
  • Method: Bake
  • Cuisine: Vegan, Vegetarian, Dairy-Free, Gluten-Free
  • Diet: Vegan

Description

This delicious, and hearty breakfast muffin top recipe is perfect to have to easily grab on those busy mornings.


Ingredients

Scale

2 large bananas

½ cup soft dates

4 tbsp. coconut oil

1 tbsp. vanilla

1 ½ tsp cinnamon

1 tsp baking powder

1/3 tsp salt

½ cup coconut flakes

1 3/4 cups cooking OR rolled oats

1/3 cup dark chocolate chips

extra dark chocolate chips


Instructions

Preheat the oven to 350F, and line 2 baking trays with parchment paper.

In a food processor add the bananas, dates, coconut oil, vanilla, cinnamon, baking powder, and salt. Blend until completely smooth.

Add the coconut flakes, and oats. Pulse and blend until you create a uniform mixture. 

Remove the mix from the food processor and transfer to a medium-sized bowl. 

Add the chocolate chips.

Using a ¼ cup or equivalent sized scoop, scoop and set the muffin tops onto the prepared baking trays evenly spaced apart.

Add extra chocolate chips on top.

Bake for 10 minutes, rotate the pans and bake for another 10 minutes.

Allow to cool on the baking trays for 2-3 minutes, then transfer to a wire rack.

Serve warm with vegan butter or your favorite nut butter! Otherwise, it is a delicious on-the-go breakfast or snack!


Notes

This muffin top recipe is an amazing base for ANY of your creations! Add ½ cup of frozen blueberries + lemon zest, OR ½ cup grated carrot with cinnamon + ginger, OR your favorite trail mixes OR rolled oats with the chopped chocolate. It is all up to you!! 

If your dates aren’t soft, soak them in hot water for 3 – 5 minutes before using them. 

Store muffin tops at room temperature in an airtight container for 4 – 5 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.


Nutrition

  • Serving Size: 12
  • Calories: 138
  • Sugar: 3.7g
  • Sodium: 66.5mg
  • Fat: 7.4g
  • Saturated Fat: 5.6g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0g
  • Carbohydrates: 15.3g
  • Fiber: 2.3g
  • Protein: 1.9g
  • Cholesterol: 0mg

Keywords: recipe, banana, best

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