At least, not when they taste like this. I mean, let’s face it…it’s the only part of the muffin you really want to eat anyway. I know they get a bad rep, mainly because of the oodles of calories and sugar they contain. But rest assured, my friends…you can finally indulge without feeling like you’re growing your own muffin top.
I mean, don’t eat 6 of them in a sitting, but you get the picture.
The main thing I like about these (which I discovered quite by accident, in a moment of unplanned morning madness), is that they’re an awesome breakfast if you lost track of time and find yourself in a pinch as you head out the door in the morning.
Speaking of planning, it only takes a little to make sure you have a few of these to start your week with. And if you find yourself coming into the weekend with some over-ripe bananas left over from the week before, this is the perfect use for them.
Now, I know there has been a shortage lately in this blog of fresh foods, and for this I must apologize. I think the cloudy weather we’ve had in the last few weeks has just made me dive into comfort foods…and I haven’t quite found my way back yet.
But all the baked goodies I’ve been talking about in the last few weeks are good for you, I promise. (These, for example, can be made vegan and gluten-, nut- and sugar-free.) I’ve been trying to highlight things like on-the-go breakfast substitutes, and tasty, healthy desserts. Because, well, you’re busy. I am, too. But we still need to eat breakfast, and we still need our sweets, dammit.
A few notes: You can easily substitute the non-dairy chocolate chips with either dark chocolate, or walnuts. You can use regular oats, of course. Also, make sure that the dates you are using are very soft…if they are not, soak them in a little water before you proceed.
Banana Bread Muffin Tops
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)
–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.
*Recipe courtesy of http://www.ohsheglows.com*