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!
Sounds delicious – and simple! They seem like an easy weekday morning, grab-and-go breakfast item. Do you know how well they keep?
Ours havent lasted more than a couple days, so I’m not the best person to ask! heh
I guess that’s a good sign!
Katelynn, I’ve been making these in a double batch once a week (again — I had to start making a double batch so they would stick around long enough for us to actually have breakfast by Friday! They’re so good!) But in my experience, they’ve kept really well for 5-6 days in a ziploc or tupperware. I think the moisture of the dates/bananas/coconut oil really helps.
Muffin Tops are so much fun to eat and make!!! I love using real vanilla extract to bring out all the delicious flavors!
These look So good! AND gluten free!
— Alex at brainyGirlsBeauty.com
Angela, I just wanted to say thanks so much for all the thought and love you put into the recipes that you post! I’m not vegan or vegetarian but I love your website and keep coming back because I feel like I can trust that every new recipe I try will turn out phenomenal! I am never disappointed! Your dedication is definitely appreciated =)
Just found tomorrow’s breakfast! Love how simple the ingredients are :)
Ugh, muffin tin cleaning is the worst. I am totally on board with these! We’re leaving on holiday in a couple of days and these will be great airplane snacks! And I won’t waste any fruit! Looking forward to making these!
These are in the oven. My lesson learned: don’t use a rubber spatula to stir a mixture in the food processor. There’s going to be a bit of plastic in my tops (oops). I noticed in your picture you used a wooden spoon, good call!
I haven’t received the newsletter either & have gmail. It’s not in a hidden folder either. :(
Came online today for the inspiration for my cooking day, a good replacement for my banana bread. Will try these instead!!
Made these this morning , how yummy!
Love the idea of just making muffin tops- thats the part we all like the best anyway :) Hard to go wrong with the combination of bananas, dates and chocolate!
I’ve just made them with orange and almond dark chocolate pieces. They are soooo good :) Thank you for the recipe!
Made these and they are so good!!! They will be added into tiny lunch boxes this week. Thanks for sharing.
Beautiful photographs! I’ve wanted to do something like this, but with carrot pulp from my juicer mixed in, like a carrot cake-y type muffin. One day.
These look great! I love when I can bake goodies without adding sugar. Thanks!
On another note, as much as I love the recipes, I’d love to see a workout routine/music post sometime soon. I’m stuck in a rut and you always seem to do a great job inspiring me on those :-)
I just made these this afternoon–and whoa! are they delicious. Luckily I had exactly 2 over-ripe bananas and the perfect amount of dates and oats. Didn’t have chocolate chips, but they are tasty with pecans, too! Thanks for sharing!
I don’t have any dates, do you think I could substitute dried apricots? (By the way, your blog has become the place I go for ALL of my recipes now. Thanks for sharing! :-)
I made these this weekend and they were a hit! Glad I got to save a couple for snacks this week. So gooey and soft and finally a way for me to enjoy the flavour of dates.
It’s past midnight right now and I’m just about to pull my first attempt of these out of the oven…OMG. They were really that simple – food processor, mix and done. yay! my late-night taste buds thank you these are so moist and delicious. They were for Monday morning breakfast tomorrow…but they might not make it that long. Nomnomnom
And that is why I love your recipes and blog… Every single thing I have made (which has been quite a few recipes) are delish! Thank you for being such a high achiever. It is so appreciated.
I like to hear that only the best of the best are on the blog :) These looks like a perfect sweet treat while trying to keep some new year’s resolutions!