Banana Breaad Muffin Tops (OSG)

Banana Breaad Muffin Tops (OSG)
Banana Breaad Muffin Tops (OSG)

PREP TIME

10

minutes

TOTAL TIME

28

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

28

minutes

SERVINGS

--

servings

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)OR walnuts

Directions

1.Preheat oven to 350F and line a large baking sheet with parchment paper. 2.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. 3.Add in the cinnamon, baking powder, and salt and process again until combined. 4.Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats. 5.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. 6.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. 7.Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom. 8.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.

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