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?
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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
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Really tasty, packed with flavor and they taste like they are naughty but they aren’t.
Oh my goodness! These are so delicious! They tasted just like the really buttery, fatty muffins that I loved before I had to go gluten free. Thank you Angela!
The kids approved of this treat! My youngest was even eating the batter raw off the spatula. My eldest took and bite and said: “this tastes just like a muffin! You can’t tell the difference.” :)
I absolutely love these. They taste awesome. I’ve made them several times. The first time I used walnuts instead of the chocolate chips. The next time I used hemp seeds. Today I used sunflower seeds. These are soo easy and quick to make. They are a perfect snack for my two year old. When I’m done mixing the dough I take my large ice cream scooper with a release handle and I always get exactly 9 cookies. No mess. Thank you soo much.
How many calories would one of these have?
These are a great alternative to muffins. As long as you make them expecting them to be muffin-like instead of cookie-like, you will be happy. These were definitely kid-approved as well.
These are wonderful! Very soft and moist, slightly dense and chewy. Probably the best gluten free muffin I’ve tried.
Once a month I set aside one day to make snacks/desserts to throw in the freezer, as we are “on the run” people. These muffins are always on the list and always the first thing we run out of, even when there are cookies or brownies.
I usually skip the chocolate chips in lieu of pre-soaked dried fruit ( wild blueberries are the kids’ favorite) or carob chips.
We love these muffin tops and have made them many times. Perfect exactly as written. Thank you!
These are so good! I added a bit of pure maple syrup as well. So delicious!
Made the recipe this evening… modified it by using 1/4 C evaporated cane sugar instead of the dates and used my hand blender to mix everything….they are a hit – super delicious and quick to make. This is a new favorite. Bringing them to a work breakfast potluck tomorrow.
I made these last night! They are the PERFECT headed-out-the-door breakfast. Also, they are great pre-workout food. Perfecto.
…forgot to rehydrate the dates before I used them, however, that didn’t seem to be a problem! I still inhaled them.
This recipe is a favourite in our house! With no nuts, it’s great for school. I scoop it in my tiny scoop for kids size. I don’t quite think of them as muffin like though…more of a soft cookie. Love how easy and quick these are too.
These were absolutely delicious – a new favorite! I acutally thought they might not be sweet enough and was thinking of adding a touch of honey – then I tasted the batter and realized they were already plenty sweet! I love finding recipes with no added sugar that are actually good to eat – even if they fall in the tastes better than it looks category :) Any chance you could post the nutritional information – I didn’t see it anywhere. Thanks!
Amazing!
Delicious! Made a batch of these and took them on holiday for snacking :)
Delicious, waiting to get the verdict from my daughter as she comes in from school. I perhaps should have been a bit more generous with the chocolate chips. The smell of these is still lingering in the kitchen – yummy.
This recipe is too good. It is just too good. It makes the other food I eat jealous. I added six tablespoons of small dark chocolate chips because I was going to serve them for dessert. The dates and banana alone make it naturally sweet enough though. Another fantastic recipe. Thank you.
“it makes other food I eat jealous” – haha! love it.
I can’t even tell you how many times I have made these and love them! THEY ARE INCREDIBLE!
I doubled the recipe ( I had a lot of bananas that needed to be used ASAP ) and baked it in a 9×13 pan. I baked them for an extra three minutes They turned out great!
Hi Angela I made these on the weekend and they were AWESOME! But I’d like to ask, how might I make them into cookies so they crisp up abit more? Thank you!