25 Oct Banana Bread Muffin Tops
This recipe is inspired by the new cookbook that I just purchased called, “Oh She Glows Every Day” by Angela Liddon. I have this crazy obsession with cookbooks where when I see a new cookbook, I flip through it and if the pictures are pretty enough I assume I should buy it. Then the cookbooks sit gracefully in my pantry and I never make anything out of them! So this time I committed to making several recipes in order to purchase the book. I am totally an impulse shopper so I have to have these discussions frequently! Sad, but true.
I love the recipe and the only suggestion I would make would be to double the recipe! These little bites of heaven are delicious and they haven’t lasted long on my counter even shortly after I have made them. I also feel a great little substitute to a packaged granola bar!
The recipe can easily be adapted if you are gluten/dairy/nut free as the original recipe calls for gluten-free oats, non-dairy chocolate chips and you can omit the nuts. I did omit the nuts because of the nut free school policy where my son goes to pre-school. My family is not sensitive dairy or gluten so I made it according to the recipe below.
2 large very ripe bananas
1/2 c. Medjook dates pitted
1/4 c. virgin coconut oil
1 tsp vanilla extract (make sure it is pure, not artificial)
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp himalayan pink salt or you could use sea salt
2 cups of rolled oats
1/4 c semi sweet chocolate chips (optional: or chopped walnuts)
1. Pre-heat oven to 350 degrees and line a large baking sheet with parchment paper.
2. Comine bananas, dates, coconut oil and vanilla in a food processor and process until smooth.
3. Add cinnamon, baking powder and salt and process again until combined.
4. Add 1 1/2 c. of the rolled oats and process no longer than 4-5 seconds. Just enough time to chop the oats roughly.
5. Remove processor bowl from base and take out the blade and set aside. Gently stir in the remaining cup of oats (1/2 c).
6. Spoon the dough in large portions and place on cooking sheet.
TIP: I use my tablespoon and use 2 heaping tbsp to make one muffin top. It should look like a little mound. Make sure you don’t flatten them.
7. Bake for 10 minutes and rotate the pan and bake for an additional 7-9 minutes or until golden on the bottom.
8. Remove from oven then transfer the baking sheet to a cooling rack and let cool for 10 minutes. Lift off the muffin tops and allow them to cool completely.
The muffin tops will be nice and moist even after baking!!! Store the muffin tops in an airtight container in the fridge for 2-3 days or you can even freeze them for 2-3weeks.
If following the 21 Day Fix, I would consider 1 muffin top to be a yellow replacement container.
Enjoy! These are a family favourite in our house!