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?
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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 have everything for these at home, right now!
I am making these to-night.
whohoo :) hope you like!
Think I’ll make these today too! My newsletter was in my junk mail, so I bet that’s where those ones that “never arrived” are too.
Yea, I think some were, but some readers also commented saying they checked the spam/junk and it wasn’t in there either. So strange!
Enjoy the muffin tops :)
I’m such a sucker for banana bread! I’ve also found that the most unfortunate looking food often tastes the best.
These look amazing! I have everything but the dates… sounds like a quick trip to the store is needed then hello friday night baking!
I’m making these this weekend! I was looking for more uses for the coconut oil I just bought and these look delicious! and healthy :)
I am SO excited I have all these ingredients because I am making these like this weekend, they are perfect, THANK YOU!
These look great!
Just wanted to mention this oddity: I signed up for the newsletter using my hotmail account and I never received a confirmation. I tried twice then used my Gmail address instead. I received the confirmation right away and it didn’t even go to my Social or Promotions box.
Ahhhh the plot thickens!!! Thanks for this info, this is super helpful. I’ll pass it along to my IT man (aka Eric lol). Will keep you posted!
You’ve done it again. These look awesome and I love that they don’t have any added sugar (the chocolate chips definitely don’t count). My cookbook email went to my spam so I hadn’t seen it until you suggested to check there in your last post. Just thought I’d let you know! Can’t wait for the cookbook.
Well I’m glad you found it one way or another!
These look amazing. Okay, maybe in a homely way ;) , but I’m sure they TASTE fabulous. I love the idea of using dates and banana as sweeteners.
I also always enjoy hearing about your recipe development process!
These look amazing! I was planning on making banana bread this weekend but I might just have to change that plan now…
I agree on the muffin tins. I HATE cleaning them!
Wow these look amazing! I’m drooling over here. YUM – you better believe I’m making these this weekend!
Nothing wrong with homely food! I can just imagine how good these taste. :)
here here! (to the muffin pan comment!) these look so good – can’t wait to try them. I’d also be curious to know how often you do actually remake a recipe. I find that even if it’s really good there are usually so many other recipes that I come across that I want to try that I hardly ever make anything twice.
I love bananas, dates, and chocolate and I always combine the three so this is perfect lol Thank you for your great ideas and inspiration!
Your “blogging rule” really works! I always trust your recipes because they have never let me down. And these look like no exception, and I especially love these because I’ve avoiding added sugar/ dessert for January! Woo hoo!
I am going to make these…I frickin’ love anything banana! Thanks for the recipe :)
well i am salivating so i’d say you did an adequate job with the photo shoot on these bad boys ;)
I just made them and they are DELICIOUS!!! When you eat them while still slightly warm, it feels like you are getting a warm comforting hug. True comfort food! This recipe will definitely become part of my repertoire. Thanks!
I am already enjoying the doughy, soft and chewy granola bars you posted last week. Will be making these banana muffins asap. I think it would be great if you posted nutritional info with your recipes. Thanks and keep up the good work.