Do you have those friends who scoop the biggest bowl of ice cream imaginable, eat two or three bites, then push it aside and never touch it again?

And you just can’t understand why they used half a bottle of sprinkles and the rest of your whipped cream when they weren’t planning on finishing it all?

Well, I’m one of those friends when it comes to muffins.

About a month ago my friend Kara and I decided to have a muffin-off- meaning we made four different chocolate chip muffin recipes then taste tested them all to decide which was the “ultimate” muffin recipe. Instead of splitting a few muffins in half, we both thought it would be a good idea to eat four entire muffins by ourselves in order to “accurately” judge them against each other.

I suppose, the competition wasn’t entirely without flaws, especially considering I only ended up eating the tops of all four muffins, and didn’t even delve into their fluffy insides. Of course, herein lies my problem with muffins: I only like their tops!

Yes, my friends, I am a fan of muffin tops. 😉

These cookies remind me a lot of blueberry muffin tops: they’re fluffy and sweet with a bit of a crunchy outside. Not to mention, they’re packed with just the right amount of blueberries and plenty of flavor. Each bite brings a bit of sweet honey, decadent vanilla, and spicy cinnamon, not to mention a nice nutty flavor provided by the whole wheat flour. Also, one GIANT cookie is only about 100 calories.

Meaning, while these cookies themselves may resemble muffin tops, enjoying one in place of a muffin may actually prevent that dreaded muffin top from popping over your jeans! 😉

Blueberry Muffin Cookies

• 1 1/4 c whole wheat flour
• 1/4 c old fashioned oats
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/4 c coconut sugar
• 1/4 c honey
• 1/4 c melted coconut oil
• 1 egg
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 c blueberries

Preheat oven to 350°F. Combine whole wheat flour, old fashioned oats, baking soda, cream of tartar, and sugar in a large bowl. Add honey, coconut oil, egg, vanilla extract, and cinnamon and stir until combined. Fold in blueberries. Scoop onto a lightly greased cookie sheet. Bake for 8-10 minutes, or until golden brown and set in the middle. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 110

Fat: 4g

Carbs: 16g

Protein: 2g

(Yields 15 cookies)