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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.
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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.
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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](https://ohsheglows.com/gs_images/2013/09/bananabreadbreakfastcookies-0667-768x768.jpg)
Banana Bread Muffin Tops
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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 been making these about once a week for the past month. My boyfriend jumps for joy when I tell him I’m making “The Tops.” These are amazingly delicious, and a huge, huge hit in my household. Thanks so much for sharing! LOVE these!!!
I really want to make these but I don’t have a food processor. :( Any suggestions for making these without a food processor?
BEST COOKIES EVER.
Thanks for another great recipe. I substituted peanut butter for the coconut oil to try to reduce the fat content and the texture and taste are delicious. A great muffin top recipe to ward off getting a muffin top while still getting your banana bread fix :)
Oh and to Marlene’s question…I don’t have a food processor either. I just made them in the blender and mashed up the banana with a fork first. Worked great. Just had to go slow and pulse at 5-10 second intervals and then mix it around with a butter knife.
I just baked these and they are amazing. So easy to do and the perfect snack.I love that they are whole grain and naturally sweetened too. Keep going with these amazing recipes!
Made these today with two optional items: (1) heaping tablespoon of cacao nibs, and (1) heaping tablespoon of shredded, unsweetened coconut. I’m definitely planning to make these again – very much a keeper recipe. Thanks for another good addition.
These are amazing! Loved that I didn’t have to clean out a bread pan, or muffin tin for that matter. And the tops are my boyfriend’s favorite part anyways. He ate ’em up like they were going out of style!
Made these last night for breakfast this morning. Awesome! Easy clean up too. My Hispanic spektical family commented “no saben mal…” In other words’ not bad’. Which means (I am going to take another when no one is looking) a lot of a must eat-meat family.
I think I have made these at least once a week for the last month…
I cannot be stopped!
Thank you for this amazing recipe–the banana and date purveyors of my neighborhood thank you as well.
Love the ‘just the muffin tops’ idea. And really who cares how they look if they taste great!
ha-ha, I share your hatred of cleaning muffins pans … it makes me unreasonably angry!
just about to order your new book … hopefully it won’t take too long to get to Australia.
Ingrid from Sydney, Australia
What is a good substitute for medjool dates? any suggestions?
My sister told me about your cookbook and blog last night. This recipe caught my eye and inspired me. I ordered the book last night and made these today. Healthy and super tasty, thank you! I made them with an extra banana, currants instead of chocolate chips, date coconut rolls(didn’t have enough medjool dates) and fresh grated Jamaican nutmeg.
I made these this morning and they’re chewy/underdone inside — is that true to the intent of the recipe? Love your blog and make something from it almost weekly! Thank you for your work!!
Made these. Loved these. Took them on vacation to Puerto Rico. Thank you for sharing!
I’ve made these three times in less then a week! My kids seem to think they should just always be an option. LOVE them! So yum!
Hi Angela! I started eating, baking and cooking vegan a few months ago and your website is such an inspiration. I have tried so many recipes and have loved them all! My kids actually ask for seconds and request recipes many times. Now here is my question, and it is probably a silly one, but I’m still new to this…when your recipes call for a certain amount of coconut oil, do I melt it before measuring or just measure it as a solid?
Thanks so much!!
Hi there, I really want to make these but i don’t have dates. I do have prunes -can I substitute those? or maybe raisins would be better??
O.M.G.- i am not one to leave comments, but i really felt that it would be rude of me to fully indulge on these babies without thanking you for such a great recipe! i swapped out the dates for organic raisins because dates are a little pricey and i rarely use them. They turned out just slightly sweet and so yummy- my one year old loved them and is enjoying one as i am typing this. this will definitely be a regular in my household- perfect for on-the-go breakfasts. THANKS!