Banana Bread Muffin Tops

2 large ripe bananas, peeled

1/2 c. packed and pitted Medjool dates
1/4 c. Lemon Olive Oil
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking powder
1/4 + 1/8 tsp fine sea salt
2 c. rolled oats, divided
3 - 4 Tbsp. chocolate chips or chopped dark chocolate

Preheat oven to 350*F and line a large baking sheet with parchment paper. Add the peeled bananas, pitted dates, lemon 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, salt and process again until combined. Add in 1 1/2 c. rolled oats and the chocolate chips. Spoon a large portion of dough (about 3-4 Tbsp. or so for each) onto the parchment, do not press down the dough leave it mounded. 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 min then lift off muffins and place on the rack to cool completely.

Make sure you use very soft Medjool dates.

*Submitted by Bev Penner

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