BANANA BREAD MUFFIN TOPS

Makes 10 muffin tops

(via Oh She Glows)

2 large very ripe bananas

½ cup packed pitted Medjool dates

¼ cup coconut oil, softened

1 tsp pure vanilla extract

1 tsp ground cinnamon (or more to taste)

1 tsp baking powder

¼ tsp plus ⅛ tsp fine sea salt

2 cups gluten-free rolled oats

¼ cup non-dairy mini chocolate chips or chopped toasted walnuts

Preheat oven to 350°F 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 (around one minute). Add in the cinnamon, baking powder, and salt and process again until combined.

Add in 1½ 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 ½ cup rolled oats and the chocolate chips.

Spoon a large portion of dough (about 3-4 Tbsp 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.

Tips

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.