Mighty Muffin Tops

These little guys are the perfect quick-bread hybrid. Dense and shaped like a scone, they are all muffin top, without that ever disappointing bottom. The muffin tops are packed with just about every healthy item I could find in my pantry, and the result is a filling but flavorful breakfast treat with a little crunch and pops of sweetness from the blueberries. Unlike most baked goods, these can actually pass for a satisfying and healthy on-the-go morning meal.

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I went a little crazy pouring various seeds, etc. into the batter, and I loved the result, but the ingredient list became a bit long and intimidating. To avoid spending a fortune if you don’t have these items on hand, feel free to double or triple up on the seeds you do have. (I also listed a few reasonable substitutions in the recipe itself.)

gluten-free mighty muffin tops // feastofgreen.com

  • 2 bananas, mashed
  • 3 eggs
  • 1/2 cup coconut oil, ghee, or grass-fed butter, room temperature
  • 3 tablespoons honey
  • 2 teaspoons vanilla extract
  • 2 cups gluten free instant oats
  • 1/2 cup oat fiber* (here’s what I used) OR sub additional oats
  • 3/4 teaspoon salt
  • 1/2 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons hemp seeds
  • 3 tablespoons ground flax seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons coconut flour OR sub unsweetened coconut flakes
  • 1 cup frozen blueberries

Preheat the oven to 350 degrees, and line a large rimmed baking sheet with parchment paper.

In a large bowl, beat together the bananas, eggs, butter, honey, and vanilla extract until well combined. Add the oats, oat fiber (if using), salt, spices, baking powder, and baking soda, and mix until well incorporated. Add the hemp, flax, chia, and coconut, and mix together. Finally, carefully fold in the frozen blueberries. The dough should be thick enough to hold it’s shape. If it’s wet, add a bit more oats and/or coconut.

Dollop muffin-sized balls of dough onto the baking sheet. Bake for about 20 minutes. (To test doneness, insert and remove a toothpick from the muffins. If batter does not stick to the toothpick, the muffins are fully cooked.)

Serve immediately or store in an airtight container at room temperature. Reheat in the oven for best taste.

Products used in this recipe:

*This was my second (after a failed first) experiment with oat fiber, and if a wild appetite or slow digestion are issues, it could be worth giving a try. It’s serious stuff.

gluten-free mighty muffin tops // feastofgreen.com

gluten-free mighty muffin tops // feastofgreen.com

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