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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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!