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
(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!
Wow! So yummy! Was planning to make some type of banana muffins for dance teachers year-end thank you gift and I came across these. I’m sure they’ll love the health factor of these as well as their yumminess! I substituted carob chips, which I learned, are sugar free so I can pronounce these babies sugar and gluten free!
What a nice idea — I’m sure the teachers will appreciate your thoughtfulness!! I hope they enjoy the muffin tops. :)
I’ve been cooking from your blog and book for 1.5 years and had never tried these. Your newsletter inspired me last night and I made them immediately, using walnuts instead of chocolate. These are amazing, Angela! I can’t thank you enough for all the inspiration. These will be a new go-to in this house.
Hi Melissa, Oh, I’m so glad you saw the recipe in this week’s newsletter and gave it a shot! It’s on frequent rotation around here. I’m glad it earned your seal of approval, and hope you enjoy many batches to come.
WOW!! Just made these for the first time and immediately ate three. Delicious! I’ll definitely be making these many times…probably this week ?
My breastfeeding infant is allergic to coconut, so I substituted olive oil.
Is there anything I could substitute the oats with?
Hi Stefanie, Since the oats make up a large proportion of this recipe, that’s a bit of a toughie! I really don’t know if there’s a perfect substitution. My guess would be that a mixture of quinoa flakes, ground nuts, and a different flour could work, but it would be an experiment for sure! Good luck if you give it a try. :)
These are also delicious with half banana and half baked and pureed kabocha squash!
Good to know, thanks Sophie! :)
These are delicious!!! I made them last Saturday and they are delicous! Thank you, Angela <3
I just made these and had to instagram them (#ohsheglows) – they are so good! I cheated and used normal semi sweet chocolate chips because I didn’t have non-dairy ones, and my dates were not Medjool and a bit hard (even after soaking) so I ended up having to fish them out of the banana blitz and chop them up by roughly hand, and I only had quick cooking oats so I just used that instead without buzzing them up in the blender. Going to make another batch because these won’t last long:)
Oh, I’m glad you enjoyed them, Tatianna!
Loved these! I affectionately call them banana clumps. I love that (a) the bananas and dates provide natural sweeteners as opposed to using added sugars and (b) the recipe calls for only 1/4 cup of oil. I added some hemp and chia seeds for extra nutritional goodness.
“Banana clumps” – lol, love it! Too cute. :)
So yummy! Did not use a food processor (just used my dinky blender) so it was not very smooth (think small date chunks) but I loved the texture! Even threw in some whole oats which was great. Next time I would add some ground flax for an extra nutritional boost, and some nuts for texture. Calling up my veggie mom right away so she can make some!
Just wanted to let you know that these are amazing. I made 13 batches yesterday, my 6 year old eats these like crazy. For anyone wondering- they freeze and thaw wonderfully. I will never stop recommending people this recipe/website.
Thanks for the love, Emily! :)
Thanks for sharing that, Emily. Any specific tips on how to freeze them?
Christine
Just tried these today; will be making these again! Super easy (especially if you have a Vitamix blender!) and fast. My boyfriend approved of the recipe, too! I used chocolate chips, but might swap in pecans or walnuts next time. Great way to use up some uber-ripe bananas! Thank you, thank you….
Sounds like they were a big hit! So glad to hear it :)
These are the perfect easy and delicious snack. Does anyone know the nutritional value. My batch seperated into 18 1.5T bites.
I love these so much and make them quite frequently. Is it possible to freeze them?
Yes you can definitely freeze them, for probably 4 to 6 weeks. Wrap them tightly with plastic wrap and then pop them into a freezer safe airtight container.
These are fabulous!
I’ve made these a few times and my goodness are these absolutely delicious! I can’t believe there is no sweetener in this, the dates & banana are sweet enough! Love that I can have these as a non-guilty snack :)
I’m so glad you enjoyed them so much! Thanks for your review :)
Hi! I love your recipes. I’m doing weight watchers and trying to calculate various point values. Do you have the combined nutritional values per serving anywhere for your recipes? Thanks!
Hey Kristen, I’m sorry I don’t, but in my second book (OSG Every Day) I did hire a nutritionist to calculate the nutritional info. There’s a link in the intro of the book for the nutritional info of those recipes.
Love these cookies!! What is the best way to store them so they don’t lose their crunch?
Hey Kelly, Thanks, I’m so happy you love them! As for not losing their crunch, that is a tricky one as I find most cookies tend to soften with time (especially loving in a high humidity area). Maybe the freezer or a paper bag? I’m really not sure. You could also try “toasting” them in a toaster oven after storing if you really wanted to.
These are fantastic and are really helpful to have around, especially for school lunches as they are nut-free! They are great to serve to kids as they avoid pretty much all of the most common food restrictions. And besides from the kids – I find them to be a satisfying little sweet treat and are easy to pack on the go.
Hey Allison, Woohoo, I’m so happy the muffin tops went so well. :) Thanks for your review!
Hi Angela Love your recipes, I have been having a problem with your muffin tops. The timing for cooking them in a 350 degree oven seems to make them have dark bottoms to almost black. I have tried adjusting times and where in the oven they are baked and it makes no difference. Should I lower the temp ?What should I do.
Hey Susanne, Oh I’m sorry to hear that you’re having trouble with dark bottoms! I would probably try lowering the temp a bit yes…it sounds like your oven temp might be a bit hot? Maybe try baking the at 325F for a bit longer. Is your rack positioned to the middle and not the bottom? Are you using parchment paper? Just brainstorming here! :)
Hi Angela. Thank you for replying. I will try lowering the temp. Does this change the baking time? I use parchment all the time, when I am baking. My rack is in the middle of the oven and always baking one cookie sheet at a time. I have 2 grandsons and my self that require vegan baking. I am always learning.
Hey Susanne, Thanks for getting back! Yes, I think you’d need to bake them longer if you reduce the temperature to 325F…but I’m not certain exactly how much longer they’d need. I would check on the bottoms now and then as you bake. :)
After cooling, I split them open and spread on a little Justin’s honey peanut butte. My college daughter then packed them as part of her work lunch. She gave them a brief warm up in the microwave and declared the muffies……. Divine!
Thanks Jennifer! So glad they were a hit. :)