Blueberry Muffin Tops

Anyone else remember the Eggo Muffin Tops? They came in little packs of four and all you had to do was toast them in the toaster and you’d have a sweet little breakfast ready to go in minutes. While I loved them so much, I didn’t love the way they made me feel. My stomach always hurt right after and the bloat was too real. So now I’m making an effort to making my own versions of each of my favorite foods that don’t hurt my stomach. So, I’m continuing on this journey with muffin tops. This recipe is super simple and they turn out super fluffy every time! I hope you guys enjoy it as much as I do. Happy baking


  • 1 cup Noosh Almond Flour

  • 1/3 cup almond butter

  • 1/4 cup applesauce

  • 1/3 cup coconut sugar

  • 1 egg

  • 1 tsp vanilla

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

  • 1/3 cup blueberries


  1. In one bowl, mix together the dry ingredients

  2. Add in the wet and stir well, the mixture should be a little on the thicker side

  3. Gently fold in the blueberries into the mixture

  4. Using an ice cream scooper, scoop out cookie shapes onto a lined baking sheet. Leave a little space between each one, they will spread a little while they bake

  5. Bake at 350 for about 20 minutes or until the muffin tops are golden brown

  6. Let cool and enjoy!