Breakfast Muffin Top

This delicious, easy breakfast muffin 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.

Why you’ll love this breakfast muffin recipe: 

• Quick: Prep this savory muffin recipe 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 

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, and 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.

How to make this savory muffin 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 this savory muffin recipe 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 savory muffin 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. 

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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.

Other breakfast recipes you’ll love:

• Vegetarian Breakfast Pizza
• Savory Steel Cut Oats
• Vegan Breakfast Casserole
• Low GI Breakfast Under 5-Minutes

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Breakfast Muffin Top

5 from 3 votes

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

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Vegan Breakfast

Cuisine Vegan, Vegetarian, Dairy-Free, Gluten-Free

Servings 12

Calories 138 kcal

Ingredients

  

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• 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

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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: 12 | Calories: 138kcal | Carbohydrates: 15.3g | Protein: 1.9g | Fat: 7.4g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.2g | Sodium: 66.5mg | Fiber: 2.3g | Sugar: 3.7g

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