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.
- 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)
- Preheat your oven to 400ºF and line a large baking sheet with parchment paper.
- Place the oats and flax seeds in your spice grinder (or small food processor) and whiz until powdered, about 60 seconds.
- In a medium bowl, whisk together the oat-flax flour, starch, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
- 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.
- Let the muffin tops cool for 10 minutes before devouring! Best served warm, but they can be reheated.
These were delicious! Thanks for an easy and yummy recipe! We all loved them :). I followed your recipe and they came out perfectly.
Awesome! I’m so glad the recipe was a hit for you Sarah!
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Oooh, lovely muffin tops! It’s great to have a dairy free option these days!
Love love love these! I haven’t heard of that chocolate brand before so I’m definitely checking them out! I usually opt for 85 or 100% The darker the better in my opinion!
I think you would love that brand Lauren – as virtuous as it gets and really tasty! I’m actually not into super-dark, but love their 85% – very smooth.
I’ve always loved the tops of muffins. These chocolate chip muffin tops look fantastic.
Agreed, it’s the best part!
I really want to try this out with coconut flour – even if it doesn’t turn out true to form…. I am pretty sure it will still taste amazing!
I’d be curious if that worked out! Would definitely need more moisture.
The are perfect for my newly gluten-free wife!
First off, I LOVE the name. Muffin tops! So creative. I love this recipe and personally, I prefer using the yogurt or even flax seed meal instead of the eggs.
Thank you! I know, sometimes the “subs” are actually the better option – it depends on the recipe.
Oh muffin tops, always the best part. This sounds like a fantastic recipe especially the vanilla chocolate chip combo.
The vanilla part was key for me! I’m thinking blueberry would go nicely, too.
These look sooo good, Alisa. I should be so lucky on Mother’s Day! I had to laugh because I never see muffin tops without thinking of Seinfeld.
Me too Elizabeth! Top of the muffin to ya 🙂
I just love that you made these without a special pan – I have absolutely NO more room for pans, but the muffins tops are by far the best part
I know, me too!
I always use coconut oil in my baking and cooking and glad you suggested that! Love that it’s a delicious and very healthy treat as well! Pinned. 🙂
Coconut oil is my baking fat of choice too Abigail! Melt is the first buttery spread I’ve tried where I’m happy enough with the ingredients that I splurge sometimes 🙂
These cookies look incredibly delicious, Alisa! I like that these cookies are so simple to make without buying any complicated ingredients or having to go to many different shops.
Thanks for the extra special diet tips, they look absolutely delicious!
These look SO good!! In high school, my friend and I would always go to Panera and get muffin tops, so I associate them with fond memories 😉 and chocolate chip were always my favorite!
I think I’d heard about Panera’s muffin tops – I haven’t tried them, but definitely like the homemade versions!
Alisa, I’m with you, muffin tops are the best part (of the muffin.) These look so puffy and delectable and love your list of substitutions, so all of us can make these regardless of our dietary preferences and needs.
You’ve convinced me to try out this chocolate by PASCHA! These look great and I’m glad you picked this over pancakes!
Yes, way better than pancakes 🙂 Yes, you MUST try it Arman – I guarantee it will be your new fav.
I LOVE THESE! I am so with you on the muffin top pans- girl got no space for one of those! But, muffin tops are the best part of muffins, so I love that you made these without one!
Thanks Taylor! I know, all of the specialty bakeware gets a little out of hand!
When I saw these pop up in my Facebook feed just now….I died…they sounds (and look) AMAZING! I am in love, haha!
So glad I hit the sweet spot with this recipe Rebecca!
adore how you walk through all the ways to substitute because we really are all learning we have to customize our food choices, but don’t always know how!
Thanks Amanda! I do my best – I spend a lot of time testing different ways, so why not share? 🙂