Banana Bread Muffin Tops
Ingredients
The batter
-
2
large
ripe bananas, peeled
-
½
cup
packed pitted Medjool dates
-
¼
cup
virgin coconut oil
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
cinnamon
-
1
teaspoon
baking powder
-
¼ + ⅛
teaspoon
fine grain sea salt
-
2
cups
gluten-free rolled oats, divided
The mix-ins
-
3-4
tablespoons
non-dairy chocolate chips (or chopped dark chocolate)
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a food processor, combine the peeled bananas, pitted dates, coconut oil, and vanilla, and process until smooth.
- Add the cinnamon, baking powder, and salt, and process again until combined.
- Add 1.5 cups of the rolled oats and process for 4-5 seconds to roughly chop the oats.
- Remove the processor from the base, take out the blade, and stir in the remaining ½ cup rolled oats and the chocolate chips.
- Spoon large mounds of dough (about 3-4 tablespoons each) onto the parchment-lined baking sheet without flattening them.
- Bake for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
- Transfer the baking sheet to a cooling rack for 10 minutes, then lift off the muffin tops and let them cool completely.
Nutrition Facts (estimated)
Servings
9 large cookies
Calories
230
Total fat
10g
Total carbohydrates
35g
Total protein
3g
Sodium
85mg
Cholesterol
0mg
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