Healthy Chocolate Chip Muffin Tops made on a Basic Baking Sheet

I’ve seen those special muffin top pans, but am simply not impressed. It’s one extra bulky item to store in my little kitchen that basically produces stubby muffins. I want that true crusty muffin top experience – just lightly fluffy in the middle, like a tender breakfast cookie. And that’s exactly what these healthy chocolate chip muffin tops are. And did I mention, they are allergy-friendly too? No dairy, eggs, gluten, nuts, or soy!

Healthy Chocolate Chip Muffin Tops made on a Basic Baking Sheet

Everyone knows that the muffin top is the best part. Plus, I love that you get TWO muffin tops rather than a muffin top and bottom. Tony of course eats three … more. And since I’ve tested this recipe so many times, I have options for those of you who don’t have so many free-from needs or simply need some substitution options.

• Butter Alternative Options: I’ve tested these chocolate chip muffin tops with Melt Organic and Earth Balance buttery spread. But I’ve also had success with coconut oil in place of the butter alternative. Just make sure to bring your dairy-free yogurt to room temperature. You’ll want to melt the coconut oil to mix it in properly, and cold yogurt can cause it to solidify into little shards. Also, refrigerate the dough for at least 15 minutes before mounding it onto your baking sheet. It will thicken a bit as the coconut oil re-solidifies in the cold air.
• Sugar Options: I used an organic cane sugar to keep it vegan-friendly. But you can substitute coconut sugar or your granulated sugar of choice in an equivalent amount. It will affect the overall flavor and sweetness a touch, but you can adjust with a little more or a little less, if you like.
• Wheat Flour Option: I like baking with oats, but you can certainly use all-purpose flour, whole wheat pastry flour or white-wheat flour in this chocolate chip muffin tops recipe. Use 2 cups in place of the oats and starch, and you can omit the flax seeds, if desired.
• Egg Option: I haven’t tested this chocolate chip muffin tops recipe with eggs, but in theory, you should be able to sub 2 large eggs for the dairy-free yogurt. This will decrease the sweetness a bit.
• Flavor Options: You can substitute mashed banana or pumpkin for the dairy-free yogurt; adjust the sweetness as desired. The pumpkin will make it a little less sweet, while the banana might add a touch of sweetness, depending on the ripeness of your fruit.

Special Diet Notes: Chocolate Chip Muffin Tops

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly. Just be sure to choose the oats, chocolate chips, butter and yogurt alternative that suit your dietary needs.

Healthy Chocolate Chip Muffin Tops

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

As usual, see my post above for tons of options to modify these chocolate chip muffin tops, including using wheat flour and swapping out the sugar.

Author: Alisa Fleming

Recipe type: Breakfast

Cuisine: American

Serves: 12 muffin tops

Ingredients

• 1⅓ cups rolled or quick oats (certified gluten-free, if needed)
• 1 tablespoon flax seeds
• ⅔ cup tapioca starch or non-GMO cornstarch
• 2¾ teaspoons baking powder (2½ teaspoons above 3000 feet)
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup plain dairy-free yogurt (I used So Delicious)
• ½ cup + ½ tablespoon sugar, divided
• ¼ cup dairy-free buttery spread
• 1 tablespoon vanilla extract (see note below)
• ½ cup dairy-free chocolate chips (I used Pascha)

Instructions

1. Preheat your oven to 400ºF and line a large baking sheet with parchment paper.
2. Place the oats and flax seeds in your spice grinder (or small food processor) and whiz until powdered, about 60 seconds.
3. In a medium bowl, whisk together the oat-flax flour, starch, baking powder, baking soda, and salt.
4. In a mixing bowl, beat the yogurt alternative, ½ cup sugar, butter alternative, and vanilla with a hand mixer until thoroughly combined. Stir in the dry mixture until combined, but do not over-mix. Fold in the chocolate chips.
5. The dough should be a cross between muffin batter and cookie dough. If too soft for spooning, place it in the refrigerator for 15 to 30 minutes to thicken.
6. Scoop the dough into 12 mounds on your prepared baking sheet, and using damp hands shape the mounds into domes. They spread a little during baking so go ahead and make those mounds a little tall. Sprinkle the tops with the remaining ½ tablespoon sugar.
7. Bake the muffin tops for 12 to 15 minutes, or until they just starting to turn golden around the edges and no shininess is peeking through the top.
8. Let the muffin tops cool for 10 minutes before devouring! Best served warm, but they can be reheated.

Notes

Vanilla Note: I like to use an extra dose of vanilla since it complements the oats and chocolate chips so well, and adds a natural sweetness. But if your vanilla supplies are precious, you can use just 1 teaspoon.

Nutrition Information

Serving size: 1 muffin top Calories: 167 Fat: 5.4g Saturated fat: 2.6g Carbohydrates: 28.5g Sugar: 13.9g Sodium: 85mg Fiber: 1.8g Protein: 1.8g

3.5.3229

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