This delicious, and hearty breakfast muffin top recipe is perfect to have to easily grab on those busy mornings.
2 large bananas
½ cup soft dates
4 tbsp. coconut oil
1 tbsp. vanilla
1 ½ tsp cinnamon
1 tsp baking powder
1/3 tsp salt
½ cup coconut flakes
1 3/4 cups cooking OR rolled oats
1/3 cup dark chocolate chips
extra dark chocolate chips
Preheat the oven to 350F, and line 2 baking trays with parchment paper.
In a food processor add the bananas, dates, coconut oil, vanilla, cinnamon, baking powder, and salt. Blend until completely smooth.
Add the coconut flakes, and oats. Pulse and blend until you create a uniform mixture.
Remove the mix from the food processor and transfer to a medium-sized bowl.
Add the chocolate chips.
Using a ¼ cup or equivalent sized scoop, scoop and set the muffin tops onto the prepared baking trays evenly spaced apart.
Add extra chocolate chips on top.
Bake for 10 minutes, rotate the pans and bake for another 10 minutes.
Allow to cool on the baking trays for 2-3 minutes, then transfer to a wire rack.
Serve warm with vegan butter or your favorite nut butter! Otherwise, it is a delicious on-the-go breakfast or snack!
This muffin top recipe is an amazing base for ANY of your creations! Add ½ cup of frozen blueberries + lemon zest, OR ½ cup grated carrot with cinnamon + ginger, OR your favorite trail mixes OR rolled oats with the chopped chocolate. It is all up to you!!
If your dates aren’t soft, soak them in hot water for 3 – 5 minutes before using them.
Store muffin tops at room temperature in an airtight container for 4 – 5 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
- Serving Size: 12
- Calories: 138
- Sugar: 3.7g
- Sodium: 66.5mg
- Fat: 7.4g
- Saturated Fat: 5.6g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 15.3g
- Fiber: 2.3g
- Protein: 1.9g
- Cholesterol: 0mg
Keywords: recipe, banana, best