banana muffin tops - vegan, gluten-free
Banana Muffin Tops
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These banana muffin tops are chewy, dense, and gooey. They have the perfect balance of crispness from the crust and chewiness inside – like a cross are a cross between a cookie and a muffin.  Credit: the banana muffin tops recipe has been inspired by Banana Bread Muffin Tops from Oh She Glows.
Servings Prep Time
10 muffin tops 10 minutes
Cook Time
20 minutes
Servings Prep Time
10 muffin tops 10 minutes
Cook Time
20 minutes
banana muffin tops - vegan, gluten-free
Banana Muffin Tops
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These banana muffin tops are chewy, dense, and gooey. They have the perfect balance of crispness from the crust and chewiness inside – like a cross are a cross between a cookie and a muffin.  Credit: the banana muffin tops recipe has been inspired by Banana Bread Muffin Tops from Oh She Glows.
Servings Prep Time
10 muffin tops 10 minutes
Cook Time
20 minutes
Servings Prep Time
10 muffin tops 10 minutes
Cook Time
20 minutes
Ingredients
  • 2 bananas
  • 1/2 cup Medjool dates, pitted
  • 1/4 cup vegan butter or coconut oil, melted
  • 1 tsp. pure vanilla extract
  • 1 tsp. baking powder
  • 2 cups rolled oats (gluten-free if necessary)
  • pinch fine sea salt
  • 1/4 cup pecans, chopped (optional)
Servings: muffin tops
Units:
Instructions
  1. Preheat oven to 350 °F and line a large baking sheet with parchment paper or a silicone mat.
  2. Add bananas, dates, vegan butter (or coconut oil), and vanilla into a food processor. Process until smooth.
  3. Add all the other ingredients and pulse a few times until combined. The rolled oats should be roughly chopped, but not completely broken down. Finally, fold in the pecans (optional).
  4. Using a large ice cream scoop (or a large spoon), spoon about 3 tablespoons of the dough onto the silicone mat. Do not press the dough down – it should resemble a muffin top.
  5. Bake for 15-20 minutes (depending on the size of the muffin tops), or until golden brown on the bottom. Let cool completely before serving.
Recipe Notes

*If you’re using Deglet Noir dates, you will need to soak them in water first so they soften up a bit.