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!
I made these for afternoon snacks while I’m at work this week. They are perfect and satisfy my sweet tooth without making me feel like I went on a sugar bender.
I swapped the dates and the coconut oil for maple sryup, hopefully it works :)
These are INSANELY good!! I will definitely make them again!
Thanks,
A New Vegan
My husband, our toddler, and I love this recipe! We’ve been making these for a few weeks now for breakfasts and snacks, and we can’t get enough. We’ve been playing with it s bit by adding shredded apples, and extra cinnamon and oats (to absorb the excess liquid), and that’s has quickly become our favorite way to prepare and eat these cookies! My question is about freezing. Have you tried freezing this recipe at all, in either cooked or dough form? We’re going out of town and will be staying with a friend who doesn’t own a food processor, and we’re trying to find a way to bring these with us!
I froze them and they were delicious – we even eat them while they’re still frozen.
Love these. Love. Thank you for sharing.
I’ve made this recipe numerous times, it’s such a hit in my house! I use fruit instead of chocolate, just to lower the guilt factor for a breakfast treat. It’s equally remarkable with blueberries and/or strawberries. And it’s so easy to make. Yum, yum, yum!
I have made these several times and we are addicted! My 10 mos old baby loves them (without chocolate chips :). I didn’t have enough dates on hand this time, so I used 1/4 cup of organic raisins and there were just as good.
What’s not to like in those ingredients? This is a health boost like no other!:) Loved your recipe Angela. How did you think adding those dates? Excellent choice!!!
These are in the oven right NOW! I’m so happy to find something without nut butter in the recipe! My daughter is allergic to nearly all nuts, and refuses Wow butter. THANK YOU!!! They smell heavenly!
I love your website. I am newly vegan (since Jan 2015) and your site has been a great resource. I love cooking and its only been more fun since becoming Vegan. Trying SO many new things. So I would like to extend a thank you. And say that these ARE AMAZING!!!! So tasty. Just the right amount of sweetness, and guilt free! I make a double batch and freeze half. They are still perfect out of the freezer.
I have been making these regularly now, and they are amazing! My 14 month old daughter loves them (I don’t put chocolate chips in hers though!). I love that there is no sugar in them, they are such a perfect snack for her!
These are delicious! I also altered the recipe and made them like Clif Bar knock-offs. I spread the mixture out in a sided cookie sheet lined with parchment paper, scored them with a pizza roller, baked them at 350, then cut them when they were done. I individually wrapped them in plastic wrap and froze them. They were really successful.
what an awesome idea! I will have to try that out the next time!
This is one of my favorite recipes! Thank you so much, love when my bananas get ripe enough.
My 16-month old loves these! It’s always a bonus finding something she loves too.
Holy cow, these are amazing! I was looking for a sugar-free, wheat-free treat that I could make for my hunny, and came across this recipe. I added raw organic chocolate nibs instead of the chocolate chips, and I am in heaven! Thank you thank you thank you for the best and easiest treats ever!! I’m not sure how many of these my hunny will get to eat – I just keep popping more of them into my mouth! Gonna have to make a banana run today so I can make more. Yum!!
These are absolutely divine!! My roommate and I make them at the beginning of the week and then freeze them to bring to school. So great with some added chia and hemp too.
Hi,
I’m 17 and I just started to be vegan. I gave a try and your recipes are absolutely delicious! These muffins are sweet and easy to bring on the go. I will definitely make them again.
These were yummy! I made a batch to freeze for nursing snacks and kindergarden snacks (nut free) I’m sure I’m going to need to make a second before school starts!
We call these cookies in my house and I make them with my almost three year old twins at least once a week. My daughter actually knows all the ingredients that go in them by name :) I love to eat them straight out of the freezer.
Just made these….. they are soooo yummy!!! The only problem is trying not to devour them all in one sitting…
These were absolutely delicious!
Hi there, any idea how long will they last – few days – in or out of the fridge. trying to find recipe for kids for school. thanks
Just tried these for the first time. They came out of the oven 12 minutes ago and they are literally all gone, as in every single one. My teenage sons each ate one, then descended on the cookie tray. Off to triple the recipe in hopes we might still have some for tomorrow!
Mmmmm these look amaze! Have had a banana muffin craving as of late….
Just wondering, I have been reading through some of your recipes, and I notice that a large majority of them include a food processor, do you have any alternatives to using a processor?
Love your blog by the way!
I just made these…. SO GOOD. I am looking forward to waking up early tomorrow morning just so that I can have one of these with a cup of coffee. <3 Thank you, Angela!
Yum!
Wow!! Loved these! Great for the school lunch boxes (and mine!) Even the batter was yummo
Just made these and they turned out fabulously!! so moist and soft. I omitted the chocolate chips and added pepitas, and didn’t even add the full 1/4c of coconut oil! Softening the dates with warm water made it super easy to blend as well! thank you so much for such an easy delicious recipe! <3
Yum! These were fabulous thanks so much Angela!! Just found your website a few weeks ago and I’m so so happy!!! I’ve tried many recipies and their all 5 star in my book!!
Just made these! SO GOOD!
Mine came out a little too moist- not as “baked” as I think they were supposed to be. I’m guessing my two bananas were just a bit larger than normal ;) Would baking these a little longer, maybe at a lower temp, help at all? I’m useless in the kitchen when it comes to improvising ;)
Thank you!! Love these!!!!!
Such a great recipe! We make these at least every other week and the kiddos love them along with mom and dad. A great snack for school lunches or a treat in the morning! Thank you for sharing all you wonderful recipes and looking forward to cookbook number 2!
Hi, I don’t have dates, can I use raisins instead? Thank you.
Made these last week for some friends with new babies…wanted to give them some healthy snacks to have handy! HUGE hit with everyone, tripled the recipe. Added some ground almonds and hemp hearts for added protein. Thanks for the keeper!
Love your site angela! Could you replace the oats with something else? Coconut flour, almond flour perhaps?
Hi Meg,
I am going to try replacing the oats with quinoa flakes.
Hey Meg,
I just made these and replaced the oats with quinoa flakes and the chocolate chips with walnuts and they turned out great! Hope this helps!
Hey Meg,
I just made these. I replaced the oats with quinoa flakes and the chocolate chips with walnuts and they turned out great! Hope this helps.
Thanks love!! That helps a lot!! I will try them out :D <3
these are amazing!!!! perfect!
Whoa! These are my favorite of all time! All of your recipes are amazing- but these are my new fave! Thank you for saving me from all the horrible breakfast cookies I was making!
Thanks, Liz! I’m glad you like the recipe. :)
This recipe is amazing !! Finally an awesome cookie that’s filling, naturally sweetened and doesn’t contain nuts or seeds!! :)
Hi Angela!
Can I use Kamut flakes instead of rolled oats?
To be honest, I haven’t tried the recipe with kamut flakes, so I’m not sure! I know a few readers have had good results with quinoa flakes, though. If you experiment, I’d love to hear how it goes. :)
Hello! Is there an alternative to oats? My stomach doesn’t tolerate them.
Hi Georgina, Oh that’s a tough one! Since the oats make up a large proportion of this recipe I really don’t know if they can be substituted. My guess would be a mixture of quinoa flakes, ground nuts, and a different flour could work, but it would be an experiment for sure!
Just looking at the picture makes me salivate. What can i substitute for rolled oats? I have a very bad reaction to it.
Hi Trudy, That’s a tough question! The oats make up a large proportion of this recipe, so I’m really not sure if they can be substituted. My guess would be a mixture of quinoa flakes, ground nuts, and a different flour could work, but it would be an experiment for sure! If you try anything, I’d love to hear how it goes. Good luck!
These are amazing!
Should I store in the fridge?
Hi! These are so easy and so wonderfully delish!
Do they need to be stored in the fridge?
Thank you for this recipe! I was mildly obsessed with the banana muffin tops before the arrival of my son last summer. Since then, they have become a staple in my freezer for quick mama-snacks, and now I make them without chocolate for my little guy to eat, too (baby-led weaning at it’s best!). They are my go-to food gift for expectant friends, and yes: muffin tops for the win!
Quick freezer snacks are so helpful with a new little one around! I’m so glad you’ve been enjoying these muffin tops so much. :)
I’ve never reviewed a recipe before, but immediately after making these I felt the need to say that they are absolutely amazing and are incredibly easy to make.
I love the fact that these are relatively healthy for a dessert due to all of the fruit and grains they contain, and I also love that this recipe can be modified in so many ways. I added shredded coconut and they were a perfect addition to all of the other flavors. Next time I make these I’m definitely gonna add some pecans or walnuts as well.
I also want to note that you don’t need a food processor to make these, I mashed up all of the ingredients in a bowl with a spoon and that worked really well.
Be sure to give these a try!
Thanks for the great comment Cole!! I’m so glad to hear the recipe was a hit.
These are really good! I slightly under-baked mine, (did not use chocolate chips) let them cool, and they were perfect.
Even just the banana/date mix was amazing! I could easily eat a bowl of that! Thanks for the recipe!
Really really good! My 12 yr old daughter declared them ‘almost the best thing I’ve ever smelled!’ as they baked. Hehe
I made these lastnight… They are a delight! First butter/sugar free baking project that has been a success! I spread the tops with apricot jam when cooled! Thank you!
I’m glad the muffin tops are a hit, Orla! Apricot jam sounds like a delicious accompaniment, too – yum!
Will try today! I’ve bought your book for 5 people, including myself. We all love it and my vegan son uses it like a bible! Looking forward to another book from you.
Thanks so much for the lovely comment, Kim. I’m beyond grateful (and so flattered!) that you’ve been sharing my cookbook with others!! Thanks again for the love!:)
I have been making these non stop! They are so good and so simple. Just a note, I made them last week and tried doubling the recipe. I was distracted (kids) and didn’t double the oats. I couldn’t figure out why it was so much runner…thought it was the humidity haha. Long story short they ended up making a delicious fudgy kinda brownie treat. I enjoyed them all week as an afternoon pick me up. They are awesome, even when made wrong!
It’s so easy to do things like that when there are little ones running around! I’m glad they were still tasty, even if a bit off-script. :)
I love your recipes, but wonder if you would try some things that are without oils? I often substitute apple sauce, and may try that with these! I can’t wait for your book, because when I am looking for an idea, you are always my first “go-to”. Thanks for all the hard work!!
Hi Deb, I believe a couple of readers have had success using applesauce as an oil substitute in this recipe, so my guess is it will probably work out well if you decide to experiment. I’d love it if you’d report back and let us know how it goes, too! And I’m so happy to let you know that a number of recipes in my upcoming cookbook are marked as oil-free. I hope you enjoy it when it comes out in September, and find some recipe inspiration! :)