I have a couple recipe “blogging rules” that I always try to follow: If I don’t feel a recipe in my heart, it doesn’t go on the blog. I’m true to that, especially over the past few years. Sometimes I drive myself a bit nuts (like the multiple recipes I tested this week and did not post). Also, if I can’t imagine myself (honestly) making the recipe again in the future, it doesn’t get posted. Eric gives me the low-down too. No sugar-coating.
It’s not that the recipes are horrible or that we don’t eat the leftovers (I will pretty much eat anything that I make!), but sometimes they just lack a certain je ne sais quoi. When you know it, you know it.
Anyway, after one bite (and 2, 3, 4, 5…) of these muffin tops, I knew it was going on the blog. No second guessing. My heart, mind, body, taste buds all screamed OH HECK YES.
Granted, these fall under that unfortunate category of “tastes much better than it looks” – why do the homeliest foods always taste the best? This photo shoot was…interesting, to say the least. But really who cares what they look like? If you love chewy, gooey, dense, and naturally sweetened muffin tops you will adore these. These are not fluffy like a muffin. This recipe is simple to make (if you can throw things in a food processor you are golden!), uses common pantry ingredients, and the banana bread flavour is just heavenly – especially when served warm with a pat of vegan butter. I tested a batch the other night and we happily enjoyed some cuddled up on the couch watching our favourite shows. Sketchie curled up in my lap on a blanket…always.
Even better, there’s no added sugar (thanks to the banana and date purée), unless you count the chocolate chips (covering my ears and singing la la la la laaaa) which you can easily replace with walnuts.
Actually, I think my favourite part about this entire recipe is that I didn’t dirty a single muffin pan! I don’t know what it is, but I would rather climb Mount Everest than clean out a muffin tin.
Anyone?
Banana Bread Muffin Tops
Yield
9 large cookies
Prep time
Cook time
Total time
Ultra dense and chewy, these banana bread muffin tops make a great running-out-the-door breakfast or snack. Sweetened with banana and dates, there are no added sugars (and the chocolate chips can be easily swapped for walnuts). Try them warm served with a pat of vegan butter, nut butter, or coconut oil.
Ingredients
- 2 large ripe bananas, peeled (230 grams banana without peel)
- 1/2 cup packed pitted Medjool dates (125 grams pitted dates)*
- 1/4 cup virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 + 1/8 teaspoon fine grain sea salt
- 2 cups gluten-free rolled oats, divided
- 3-4 tablespoons non-dairy chocolate chips (or chopped dark chocolate)
Directions
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth. I let it run for a minute or so.
- Add in the cinnamon, baking powder, and salt and process again until combined.
- Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
- Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining 1/2 cup rolled oats and the chocolate chips.
- Spoon a large portion of dough (about 3-4 tablespoons or so for each) onto the parchment. Do not press down on the dough to flatten - simply leave it in a mound on the baking sheet.
- Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
- Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.
Tip:
Make sure you use very soft Medjool dates. If you are using firm dates, be sure to soak them in water until softened before proceeding with recipe.
Nutrition Information
(click to expand)PS – We’re looking into why some of you didn’t receive the first newsletter (be sure to check your “social” and “promotions” folders if you use Gmail, by the way). I will most likely post the info on my book page in the near future in case you did not receive it. Stay tuned!
These were such a hit! The only thing is that they took quite a bit longer to cook, but I’m not sure if I messed up the recipe. Also the chocolate never quite rehardened so they were a bit mess! :) Overall, these are extremely delicious and I’m be making them all the time!
I have made these several times now and I remain a fan. A hardcore fan with a jersey and season tickets. Last time though I didn’t have enough dates so I added about two tablespoons tamarind with the date mixture and it was good. IF you are a fan of tamarind than use a bit (no more than one or two tbsp) for a hint of tang and tart. Great recipe Angela!
I cannot believe these do not have flour in them or added sugar. They are SO good!! I used an ice cream scoop and got 10 perfectly rounded mounds. They are dense but light at the same time. I totally agree with you, so happy I didn’t dirty a muffin tin. I hate cleaning them. Thanks so much!! I’ll definitely be making this again & again.
These are absolutely amazing!!! Made them earlier for my boyfriend as I am trying to get him to start cutting out the junk, however wasn’t planning on having for myself (trying to avoid carbs and sugar pre-vacation)…but after smelling these babies I couldn’t resist.
I used steel cut oats instead cause it was all I had and just cooked them for about 10-15 minutes longer. Also used regular dates and soaked them like you suggested and it worked perfectly.
UNBELIEVABLE…I had 3…oops, but I don’t even feel that guilty because they’re good for you!(diet starts tomorrow)
I have made these many times, and my family loves them. I add hemp for some extra protein. Do have the nutritionals for this recipe? I looked but I can’t seem to fined them. I enjoy your website, and your cookbook.
I literally just made these 5 minutes ago (omitted the chocolate chips) and they are AMAZING!!!! Quick, simple and super yummy, mmmmmm….
Could I substitute something for coconut oil? Looks delicious – making these for post baby freezer snacks (along with all your other recipes).
I just made these this morning, and the kids LOVED them. There is one lonely muffin top left, and I am sure it will be gone by the time I get home from work. This recipe will be made again, and I am sure it will be VERY soon! Thanks!
Just made these over the weekend – phenomenal. The dates make them sweet enough that you cannot even tell there is no refined sugar in these! My boyfriend had no idea that I fed him a cookie that he didn’t need to feel bad about eating. Added bonus – these took no time at all to make! Thank you, Angela, for creating another recipe that I could feel good about eating.
SO DELISH!!! A new favorite:)
My kids and husband absolutely love these, and so do I! I added a tbsp of raw cacao, lucuma powder and ground flax to mine just to give them a little extra oomph. The lucuma replaced the vanilla because of where I live I cannot find good quality vanilla.
These are a must have around the house on the weekends!
I made these last night and the banana date batter was so good I could’ve just eaten it up and been thrilled. These taste very sweet, I can’t believe there’s no actual sugar in them! They also taste just like banana bread! A perfect morning treat or anytime snack!
These are so delicious and so simple to make!
Do you think a variation would work by changing the banana to peeled apples and leaving out the chocolate chips and making an apple cinnamon version?
I made these tonight! The texture was perfect- soft and chewy like oatmeal cookies.
Wow! Such a simple recipe, but I am seriously in banana chocolatey heaven! (I made a batch around half an hour ago, and they’re already gone!) I show my enthusiasm with exclamation marks!!!!!!
Just made these and your Vegan Chili recipe to freeze for later and I am loving it! You make vegan eating so easy. :) <3 thank you!
These were absolutely delicious! *****
I had tons of bananas that we right on the edge of getting too old. Usually I just freeze them, but I have been craving some banana bread. My usual recipe is full of white flour and sugar. This recipe is amazing! Usually “healthy” muffin recipes are too dense for my liking, but these are perfect. I subbed 1/4 cup honey in for the dates and it is just the right amount of sweet.
Thanks for the great recipe! Another one to add to my file.
Just made these. OMG!!!! Love, love, LOVE them. And they are so easy! These will definitely be a regular recipe- especially for when we have overnight guests!
my daughter shared this recipe with me and I just love them, tfs!
This was the first recipe of yours that I tried and brought me to your website and I’m planning on buying your book. So far this week I’ve tried 4 of your recipes and we have liked all of them. I’m not vegan, I do eat turkey, chicken and seafood, but I’m always trying to find new whole food recipes to add to our daily menus.
The book is awesome! A must have :)
Just pulled a batch of these out of the oven and am so excited to try them! (Well, I sneaked a little dough out of the bowl which ended up in my mouth tasting delicious…:D ) But can’t wait to try them baked the way they are supposed to be. Yum yum!
Made these yesterday and they are delicious. Wondering what the nutrition/calorie breakdown is.
Just made these… and wow. They were out of this world. I’m trying to reduce processed sugar, but have quite the sweet tooth and these absolutely satisfied me with no compromise. Let me repeat…. NO COMPROMISE! On my favorites list. Thanks mucho!
Just made these with pecans and coconut shreds instead of chocolate chips…amazing!
I just made these banana muffin tops and they were delicious!! Taste like a mix between oatmeal chocolate chip cookies and banana muffins. My fiance loved them too! I just want to mention that when I wanted to find the recipe again, it was hard to search. They didn’t come up in the muffin section, or under banana in the index. So most people may not come across this recipe.
These were lovely. Putting them in my kids lunch boxes for a special treat and I’m gonna undoubtedly binge on the rest. Used a slightly smaller amount of oil and still were uber moist. Thanks!
Had some bananas that were super ripe so we gave this recipe a go. We love the scone-like consistency and how easy they are to whip up! We can definitely see this as apart of our weekly repertoire :).
Do have substitute for the 1/4 c of oil? I’m a heart patient and oil is a no-no.
made a double batch this morning…they are to die for!! Yummy…
Wow, made these last night to try out. I just made another batch today with a slight variation – a spear of pineapple. These are amazing, and I can’t wait to make them again and again.
These were so easy to make and simply delicious! This recipe is a keeper- thanks for sharing :)
Just made them….they are so good and my daughter love those! I feel better feeding my kid good homemade food! Very quick and easy to do :)
These are the greatest muffins ever. I’m obsessed and tell everone they HAVE to make them. I dont think I’ve ever been disappointed with any of your recipes and we cook from your site and book 5 or 6 times a week. Amazing!!!!
Just made these and eating one right now for my breakfast! Yummy! Yummy! In my tummy!
OMG these are amazing! I had all of the ingredients on hand except the dates so instead I added an extra banana and a few teaspoons of agave.
I’m supposed to be a on a detox from sugar starting tomorrow so I made half of these with choc chips and the other half I used blueberries instead. Both taste so yummy! And this was so easy to make too! I found my new fav gluten free recipe!
Hi,
These are delicious, but I am wondering if you or anyone else know how many calories are these awesome cookies.
Thanks
Nena
Could you give me the calories per muffin top
Thank you. She who Glows!!! So happy to find vegan, GF recipes for my darling daughter. -& me too~
Taste fabulous! Do you have the nutritional breakdown?
Many thanks. Xx
These look great! I tried to make a healthy banana bread last night and it turned out a bit, well, “not right”. So these Banana Bread Muffin Tops look like a great recipe to make a healthy snack! I will be trying this recipe later and throwing my effort from last night! Thanks! X
These look great! Dates are the best….
These look amazing Angela! I am super excited to make them later today, I have some bananas just waiting for me to use them. Oh and I very strongly dislike cleaning muffin pans as well. Have a great day!
Shari
I love you put your heart into your work!! Thanks for giving us only the best quality!!
Just made these for the second time in two days! Didn’t last long, so good:)
After eating the breakfast cookies regularly (to which we added lots of hemp hearts) I found these quite sweet – more cookie-like rather than snack/breakfast but delish!
Should I melt the coconut oil or use it as a solid? Thanks, I’m really loving these ingredients!
I’ll go with solid…
Melt the coconut oil so the oil blends better and the muffin tops are creamier! These are the BOMB!
Hi Angela, from Ottawa..
I picked up your cookbook last year and I haven’t put it down. It’s become my go-to for everything. LOVE love love it!
I just made the muffin tops in hopes of swaying my meat-eating, sugar craving husband over from the dark side. (He was eating a cheeseburger this morning for breakfast as I head out to a spinning class…oye!)
P.s. They look deelish
These are amazing and I am considering marrying this recipe. I cannot thank you enough for creating these.
Hi. We live in Dubai and I don’t know where to find gluten-free oats here. Would this recipe work using traditional, ordinary oats instead? Thanks for your input on this.
If you are not sensitive to gluten, regular rolled oats will do. :)