Blueberry Muffin Bars with Dark Chocolate Chunks

These soft-on-the-inside, crispy-on-the-outside, blueberry and chocolate studded bars are perfect for dunking into a hot mug of tea (I love them dipped in earl grey) or coffee. 

This is a healthy, high protein snack, that can be packed up to eat on the go, eaten for a quick breakfast or for an energy boosting power snack. They’re slightly nutty in taste and not overly sweet. Only 9 ingredients and 15 minutes of prep work!    If you get a chance to try these, let me know by taking a picture and tagging it #peacemealxo on instagram!


Blueberry Muffin Bars with Dark Chocolate Chunks
Prep time
Cook time
Total time
Easy and healthy cookie sticks perfect for snacks or dipping in hot coffee or tea.
Serves: 12-14 cookie sticks
  • 1 tbsp chia seeds + 3 tbsp water
  • 2 cups sunflower seeds, ground
  • 1 tbsp tapioca starch
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • pinch of salt
  • ½ cup frozen blueberries
  • ⅓ cup pumpkin seeds
  • ¼ cup roughly chopped dark chocolate (or chocolate chips)
  • ⅓ cup maple syrup
  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. Mix chia seeds and water in a small cup and let sit for a few minutes, stirring a couple of times.
  3. Mix sunflower seeds in a food processor until you have a coarse flour. Put it into a large mixing bowl.
  4. Add all other ingredients to the bowl, in the order listed. Add the chia + water mixture after the maple syrup.
  5. Use a wooden spoon to stir everything together until you have a wet mixture that you can form into a ball.
  6. Put the dough onto the baking sheet and use your hands to form it into a rectangle about 1 inch thick.
  7. Bake for 20 minutes.
  8. Let cool, then slice the rectangle in half, and slice each half into 6-7 individual bars.
  9. Separate the bars slightly, and bake for another 30 minutes.