Breakfast Muffin Top
Ingredients
-
2
large
bananas
-
½
cup
soft dates
-
4
tbsp
coconut oil
-
1
tbsp
vanilla
-
1 ½
tsp
cinnamon
-
1
tsp
baking powder
-
⅓
tsp
salt
-
½
cup
coconut flakes
-
1 ¾
cups
cooking or rolled oats
-
⅓
cup
dark chocolate chips
-
to taste
extra dark chocolate chips
Instructions
- Preheat the oven to 350°F and line 2 baking trays with parchment paper.
- In a food processor, blend bananas, dates, coconut oil, vanilla, cinnamon, baking powder, and salt until smooth.
- Add coconut flakes and oats, then pulse until uniform.
- Transfer the mixture to a medium bowl and mix in chocolate chips.
- Scoop the mixture onto the prepared baking trays, spacing them apart.
- Top with extra chocolate chips.
- Bake for 10 minutes, rotate the pans, and bake for another 10 minutes.
- Let cool on the trays for 2-3 minutes before transferring to a wire rack.
- Serve warm with vegan butter or nut butter, or enjoy as a snack.
Nutrition Facts (estimated)
Servings
12
Calories
138
Total fat
7.4g
Total carbohydrates
15.3g
Total protein
1.9g
Sodium
66.5mg
Cholesterol
0mg
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