Chocolate Peanut Butter Muffin Tops (AKA: Breakfast Cookies)

These muffin tops are the ultimate breakfast treat—soft, chewy, and packed with protein. Naturally sweetened and gluten-free, they’re made with almond flour and flaxseed for an extra boost of fiber and omega-3s. Perfect for those mornings when you want something indulgent but still good for you.

Ingredients:

• 4 ripe bananas

• 2 large eggs

• ½ cup creamy peanut butter

• 2 tbsp coconut oil, melted

• ¼ cup honey or maple syrup

• 1 tsp vanilla extract

• 1 tsp baking soda

• ½ tsp cinnamon

• ¼ tsp salt

• 1 cup almond flour

• ½ cup ground flaxseed

• ½ cup chocolate chips (plus extra for topping)

• Flaky sea salt, for finishing

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a blender, combine the bananas, eggs, peanut butter, coconut oil, honey, vanilla, baking soda, cinnamon, and salt. Blend until smooth.

3. Add in the almond flour and flaxseed, blending just until combined. Stir in the chocolate chips.

4. Scoop generous spoonfuls of batter onto the prepared baking sheet, spacing them a few inches apart. Gently flatten each scoop into a muffin top shape.

5. Sprinkle with flaky sea salt and a few extra chocolate chips for that perfect touch.

6. Bake for 10-12 minutes or until golden and set. Let cool before enjoying.

Pro Tip:
These store beautifully in the fridge or freezer, making them the perfect grab-and-go breakfast or snack. Want to make them nut-free? Simply swap the peanut butter for sunflower seed butter.