Oh She Glows Banana Bread Muffin Tops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
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 oil1 teaspoon pure vanilla extract1 teaspoon cinnamon1 teaspoon baking powder1/4 + 1/8 teaspoon fine grain sea salt2 cups gluten-free rolled oats, divided3-4 tablespoons non-dairy chocolate chips (or chopped dark chocolate)
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.
Note: 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.
Read more: https://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/#ixzz2w4DYZRkS
Serving Size: Makes 12 mounds
Number of Servings: 12
Recipe submitted by SparkPeople user MEGANHALLINAN.
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.
Note: 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.
Read more: https://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/#ixzz2w4DYZRkS
Serving Size: Makes 12 mounds
Number of Servings: 12
Recipe submitted by SparkPeople user MEGANHALLINAN.
Nutritional Info Amount Per Serving
- Calories: 162.1
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.5 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.8 g
- Protein: 2.2 g
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