Ultra dense and chewy, these banana bread muffin tops make a great running-out-the-door breakfast or snack. Sweetened with banana and dates.
Ingredients
2 large
Banana (s)
(peeled)
1/2 cup
Medjool date
(packed pitted)
1/4 cup
Coconut oil
1 tsp
Vanilla extract, pure
1 tsp
Cinnamon
1 tsp
Baking powder, gluten-free
1/4 tsp
Sea salt, fine
2 cup
Rolled oats- Gluten Free
(divided)
1/4 cup
Dairy-free mini chocolate chips
Instructions
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.
Notes:
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.
