Chocolate Chip Oatmeal Muffin Tops (gluten-free)

June 9, 2020

Chocolate Chip Oatmeal Muffin Tops made with all gluten-free and vegan ingredients. An easy and healthy muffin recipe to enjoy for breakfast or a sweet snack!Chocolate Chip Oatmeal Muffin Tops made with all gluten-free and vegan ingredients. An easy and healthy muffin recipe to enjoy for breakfast or a sweet snack!

This recipe was a complete accident.

I was attempting to make a breakfast oatmeal cookie of sorts and once they came out of the oven and I took that first bite..I knew it was more of a muffin top meets soft-baked cookie of sorts.

These Banana Bread Chocolate Oatmeal Muffin Tops are super fluffy, healthy, perfectly moist and they are made with only 7 key ingredients.

I love that recipes like these can double as both a breakfast or a snack. I love pairing these muffin tops with some yogurt and nut butter and make some type of “bowl”. You guys know I live for my breakfast bowls in the morning.

I also enjoy these muffin tops as a snack between lunch or dinner when I want something a bit on the sweet side (see this blog post for more snack ideas).

The texture of these banana muffin tops is absolutely insane. It is perfectly moist but cakey and the oats mixed in adds a little chunk and thickness to them. They are also just subtly sweet thanks to maple syrup and the mashed banana. Oh and of course the dark chocolate chips I mixed in.

If you are someone who keeps their kitchen tools to a minimum and haven’t yet purchased a muffin tin – this recipe is for you. You’ll have the top part of an oatmeal muffin and you bake them on a cookie sheet.

The ingredients you need to make these muffin tops:

  • Mashed bananas – you could probably use applesauce as well if you don’t have bananas
  • Creamy nut butter – any nut or seed butter works here! The creamier the better
  • Flax eggs – or you can use regular egg too
  • Almond flour – I have tested another flour here yet but please refer to this blog post for almond flour 101.
  • Maple syrup – the other source of sugar/sweetener in these. You can also use honey if you prefer
  • Rolled oats – I love the oats in this recipe. You can use any oats you have on hand but they really thicken the muffin tops and make them a bit more “breakfasty” too
  • Chocolate chips– code RACHL for free shipping off of my favorite chocolate in the world!

Chocolate Chip Oatmeal Muffin Tops made with all gluten-free and vegan ingredients. An easy and healthy muffin recipe to enjoy for breakfast or a sweet snack!Chocolate Chip Oatmeal Muffin Tops made with all gluten-free and vegan ingredients. An easy and healthy muffin recipe to enjoy for breakfast or a sweet snack!

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Chocolate Chip Oatmeal Muffin Tops (gluten-free)

Chocolate Chip Oatmeal Muffin Tops made with all gluten-free and vegan ingredients. An easy and healthy muffin recipe to enjoy for breakfast or a sweet snack!

Chocolate Chip Oatmeal Muffin Tops made with all gluten-free and vegan ingredients. An easy and healthy muffin recipe to enjoy for breakfast or a sweet snack!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 9 muffin tops 1x
Scale

Ingredients

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. Whisk together the flax egg, bananas, maple syrup and nut butter until smooth
  3. Mix in almond flour, rolled oats and baking powder until well combined
  4. Fold in dark chocolate chips
  5. Scoop about 2 spoonfuls of batter using a cookie dough scooper or a large spoon and add to baking sheet (form a bit with your hands if you wish) and space each muffin top about 2 inches apart (they’ll spread a bit)
  6. Bake in oven for 15-20 minutes or until ready

Notes

*Store in airtight container for 5 days or freezer for 2 months

**I haven’t tested subs that aren’t listed

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

7 Responses

  1. These are my new go-to! So simple and delicious. I have them just as Rachel says for breakfast, snacks or dessert. I used 1/4c of maple syrup instead of the full 1/3c and they are still perfectly sweetened. I also made mine a cinnamon raisin version (1/4c raisins & 1/4c chopped Hu Gems plus cinnamon to taste) and they satisfy my nightly sweet tooth to perfection. I will be making these in different variations on repeat!

  2. These came out absolutely perfect. Plump and fluffy. I added one extra banana just because I had it. Thank you so much!

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