5 from 6 votes
banana muffin tops - vegan, gluten-free
Banana Muffin Tops
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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. 

Servings: 10 muffin tops
  • 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)
  1. Preheat oven to 350°F (175°C) 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.
  6. Store leftover muffin tops in an airtight container or a sealed bag in a single layer at a room temperature for up to 4 days. To help the muffin tops maintain their freshness, line the bottom of the container/bag with a sheet of paper towel and cover the top of the muffin tops with another sheet of paper towel.

    For longer term storage, freeze in an airtight container for up to 3 months.

Recipe Notes

This recipe has been adapted from Oh She Glows.